Grilled Lamb Greek Salad Wrapgreek, grilling recipes, lamb, main dish 1/4 cup olive oil 2 tablespoons lemon juice 1 tablespoon finely-chopped lemon zest 4 garlic cloves; coarsely chopped 2 tablespoons coarsely-chopped rosemary leaves 1 1/2 pounds lamb tenderloin 4 pocket-less pitas or lavash ***tomato salad*** 1 cucumber; peeled, and cut into 1/2" dice 2 tomatoes; cut into 1/2" dice 1 small red onion; finely sliced 2 tablespoons mint chiffonade salt; to taste freshly-ground black pepper; to taste ***feta yogurt sauce*** 1 cup yogurt; drained 1/4 cup crumbled feta cheese 1/4 teaspoon cumin 1 tablespoon lemon juice 2 garlic clove; finely chopped Whisk together olive oil, lemon juice, zest, garlic and rosemary in a medium shallow baking dish, add lamb and turn to coat. Marinate in refrigerator for 2 hours. Preheat grill. Grill lamb on both sides for 3 to 4 minutes for medium doneness. Let sit 10 minutes and slice into 1/4-inch thick slices. Tomato Salad: Mix all ingredients together and let sit at room temperature for 30 minutes. Feta Yogurt Sauce: Mix all ingredients in a small bowl and refrigerate for 1 hour. Place 4 slices of lamb in the center of each pita. Top with tomato salad and drizzle with yogurt sauce. |
