Spring Greek Lamb Salad with Tzatziki

For a fast, simple and healthy family dinner that is absolutely packed with flavour, try this Greek lamb salad recipe! Marinated grilled lamb served warm with a drizzle of fresh tzatziki turns this classic Greek salad into something truly special. And the whole dish can be on your table (from scratch) in just 15 minutes! Also enjoy leftovers with pita breasd to make homemade souvlakis. 

For the tzatziki

• 1 cup plain Greek yoghurt unsweetened
• 1 cup cucumber peeled and grated
• 2 tbsp olive oil
• 2 cloves garlic crushed
• salt to taste (around ½ tsp)
• 1 tbsp lemon juice
• 2 tbsp fresh dill finely chopped
• 1 tbsp fresh mint finely chopped

For the lamb

• 1 leg of lamb 
• 2 cloves garlic crushed
• ¼ cup lemon juice
• 2 tbsp dried oregano
• 2 tsp fresh thyme chopped
• ½ tsp ground rosemary
• 3 tbsp olive oil

For the salad

• 3 large tomatoes chopped (or 2 punnets cherry tomatoes)
• 1 cucumber chopped
• 1 red onion sliced
• ½ cup peeled kalamata olives sliced
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 4 cups mixed salad leaves (optional)
• 1 cup feta cheese 150 grams

For the tzatziki

• Mix the tzatziki ingredients together in a small bowl and set aside in the refrigerator, covered, until required. This will keep for 7 days in the fridge. 

For the lamb

• Combine all of the marinade ingredients in a bowl and add the lamb. Stir until the lamb is completely covered and then cover and refrigerate. Allowing the lamb to marinate for 2+ hours or overnight is ideal, but otherwise let it sit for as long as possible while you prepare the other ingredients.

To serve

• Add all of the chopped salad ingredients into a bowl and toss with the lemon juice and olive oil.
• Place leg of lamb in slow cooker and cook for 6 hours. Once cooked pull apart with two forks. 
• Spread the salad over a large platter or individual plates. Top with the lamb pieces, a drizzle of tzatziki and pieces of crumbled feta. Serve immediately. Enjoy!