Mediterranean Lamb and Salad

This is a tasty and heathy dinner. It is also a quick meal and therefore perfect for a mid-week meal.

Mediterranean Lamb

Mediterranean Salad

It is primarily a kebab without the stick but all the flavour

The combination of rosemary, lemon and garlic with the lamb is so Mediterranean and delicious.

The side salad is the perfect refreshing complement to the lamb.


Mediterranean Lamb and Salad

serves 2


  • 500g lamb, diced
  • ½ brown onion, chopped
  • ½ green capsicum, chopped
  • 3 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon rind, finely grated
  • 1 tablespoon dried rosemary

Preparing the Lamb


  1. Mix lamb, onion and capsicum with garlic, olive oil, lemon juice, lemon rind and rosemary in a bowl
  2. Cover and refrigerate for at least an hour or until required
  3. Heat a grill or fry pan until hot
  4. Put lamb mixture onto the hot pan
  5. Cook until lamb is done and tender
  6. Serve sizzling with salad

Cooking the Lamb


  • 1 Lebanese cucumber, chopped
  • 1 firm tomato, chopped
  • 25g feta cheese, cubed
  • 10 kalamata (black) olives, halved
  • salt and dried mixed herbs to taste (basil, oregano, rosemary work well)
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • Mix all in a small bowl and serve chilled

    Yummy Salad

12 thoughts on “Mediterranean Lamb and Salad

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