Recipe provided by | Blue Bowl
Serves: 2 bowls Preparation time: 20 minutes Marinating time: 1 hour and 30 minutes Cook Time: 10 minutes
INGREDIENTS
For the Lamb Marinade
1 pound American Lamb shoulder or leg meat cubed (or purchase lamb stew meat)
3 tablespoon olive oil
juice of 1/2 a large lemon
3 large cloves garlic, minced
1/2 teaspoon thyme
1 tablespoon oregano
generous pinch salt + pepper
For the Salad Bowls
lettuce or mixed greens
1 cup chickpeas
1 cup black olives
1/2 a red onion, thinly sliced
1 1/2 cups cherry tomatoes, halved
feta cheese
For the Zippy Lemon Dressing
2 tablespoons olive oil
1 tablespoon white wine vinegar
splash of water
a pinch each of salt, pepper, and sugar
1/8 teaspoon oregano
1 tablespoon lemon juice
DIRECTIONS
1. Marinate the Lamb Meat: Mix all marinade ingredients together in a large reusable tupperware container. Add the lamb and stir or shake the container with the lid tightly on to coat it with the marinade. Let this hang out in the fridge for 1 1/2 hours before grilling the meat.
2. Grill: Heat your grill over medium heat, and lightly spray a grill pan with nonstick spray - do this AWAY from the grill. Add the marinated lamb meat to the pan and cook, stirring, for about 10 minutes. Cut into one of the larger pieces to check for doneness - if a larger piece is done, the rest should be too. Smaller pieces will be well done, and larger pieces will be medium well.
3. Shake up the Lemon Dressing: Add all dressing ingredients to a jar and attach the lid securely. Shake until well combined.
4. Assemble Salad Bowls: Assemble your bowls! Build them starting with the lettuce, then add the veggies, lamb meat, and feta to top them off.
5. Serve + Store: Pour the dressing over, dividing it between the two bowls just before serving. Enjoy! Store any leftovers in the fridge - if you're planning to keep the second salad for the next day, store the components separately, and assembling and dressing it when you’re ready to eat.
