Grille Lamb with Feta-Herb Salad

By sarah buttenwieser
June 25, 2013
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Grille Lamb with Feta-Herb Salad

Author Notes: I like to serve it with cumin-herb roast potatoes and a salad on the side. The leftovers make great sandwiches or salads.sarah buttenwieser

Serves: 6-8


  • 1 bulb of garlic, roasted
  • 3 tablespoons dijon mustard
  • 1/4 cup Herbs (Rosemary, Thyme and Oregano)
  • 3 shallots
  • 1 tablespoon olive oil
  • 2 tablespoons cumin
  • 1 tablespoon fennel seed
  • 1 tablespoon coriander seed
  • 1 tablespoon paprika
  • salt and pepper
  • 2 pounds lamb in kebab-size chunks
  1. In a food processor, combine all the ingredients except for the lamb and make a paste.
  2. Slather the past onto the lamb and let sit for a few hours.
  3. Skewer lamb chunks and grill until charred on the outside and rare on the inside.
  4. Remove from skewers and toss with Feta-Herb Salad.

Feta-Herb Salad

  • 1 Block of Feta Cheese, Crumbled
  • 1 cup Herbs (mint, oregano, parsley), chopped
  • 1/4 cup black olives, chopped
  • 2 lemons, juiced
  • 1 red onion, chopped
  • 3 tablespoons olive oil
  • 1 cucumber, chopped
  • 1 pickled chile, minced
  • 1 tablespoon red wine vinegar
  1. Mix cucumber, olives, onion, chile, vinegar and lemon juice together, and let sit for an hour.
  2. Add all the other ingredients.

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