Grill/Barbecue

Grille Lamb with Feta-Herb Salad

June 25, 2013
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
Ingredients
  • Lamb
  • 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
  • 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
In This Recipe
Directions
  1. Lamb
  2. In a food processor, combine all the ingredients except for the lamb and make a paste.
  3. Slather the past onto the lamb and let sit for a few hours.
  4. Skewer lamb chunks and grill until charred on the outside and rare on the inside.
  5. Remove from skewers and toss with Feta-Herb Salad.
  1. Feta-Herb Salad
  2. Mix cucumber, olives, onion, chile, vinegar and lemon juice together, and let sit for an hour.
  3. Add all the other ingredients.
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