Nutrients per serving
- (when recipe serves 6)
- Protein: 30.0 grams
- Fat: 33.0 grams
- Carbohydrates: 5.0 grams
- Calories: 437
Spinach
Grilled Marinated Lamb, Feta, Red Onion and Spinach Salad
Here's an easy lamb salad that combines all the best ingredients of Greek cooking. It's quick to prepare, the lamb takes just 10 minutes. The salad is then tossed with a tangy honey mustard dressing.
Cooking Time: Marinating : 30 Minutes, Barbecuing Time: 10 Minutes
Servings: 4 to 6
Ingredients:
- 4 Boneless lamb short loins, about 1 1/2 lb (750 g)
- 1/3 cup (75 mL) red wine vinegar
- 2 cloves Ontario Garlic, minced
- 2 tbsp (25 mL) finely chopped fresh oregano (or 1 1/2 tsp/7 mL dried)
- 1/2 tsp (2 mL) each salt and pepper
- 2/3 cup (150 mL) olive oil
- 1 large bunch Ontario Spinach
- Half small Ontario Red Onion, thinly sliced
- 1/2 cup (125 mL) crumbled feta cheese
- 1/4 cup (50 mL) black olives, pitted
- 2 tsp (10 mL) honey mustard
Preparation:
Place lamb in single layer in small dish or in sturdy plastic bag. In small bowl, whisk together vinegar, garlic, oregano, salt and pepper; gradually whisk in oil. Pour half over lamb, turning to coat evenly. Marinate 30 minutes at room temperature or up to 4 hours refrigerated, turning once during marinating. Bring to room temperature before grilling.
Meanwhile, clean spinach and tear leaves into bite-size pieces to make about 10 cups (2.5 L). Place in large salad bowl; toss with onion, feta and olives.
Reserving marinade, place lamb on greased grill over medium-high heat. Barbecue 3 to 5 minutes a side or until tender yet still pink inside, brushing with any reserved marinade and turning once during cooking. Remove from barbecue; let stand about 5 minutes before diagonally cutting into thin slices. Toss with spinach mixture. Whisk mustard into remaining dressing; toss with salad. Taste and add more salt and pepper if you wish.
