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Marinated Lamb with Greek Salad

Make sure you use really lean lamb leg steaks or fillet and remove any visible fat before cooking them. It’s well worth the time spent marinating the meat as it not only adds flavor, but it tenderises it too.

  1. Put the lamb steaks in a shallow dish with the garlic, herbs and lemon juice.  Season with salt and pepper and turn them over in the marinade. Cover and leave in a cool place for 30 minutes.
  2. Cook the lamb steaks under a hot grill for 4–5 minutes each side until browned on the outside and cooked to your liking inside. Alternatively, cook in a ridged griddle pan or over hot coals on a barbecue.
  3. Meanwhile, make the Greek salad: mix together the cucumber, tomatoes, red onion and green pepper in a bowl. Scatter with the chopped herbs and toss lightly in the dressing. Drizzle with balsamic vinegar.
  4. Serve the hot lamb steaks immediately with the Greek salad.

Step it up…

For dinner on Steps 3 and 4, serve with 400g boiled new potatoes and 100g tzatziki. This will add 18g carbs and 2.8g fat per serving.

Check out our recipe page for more delicious recipes for you to try!

For more information regarding the Steps please contact a Consultant.


Hungry for more?

This dish is packed with healthy seasonal vegetables and is really quick and easy to cook when you don’t want to spend lots of time in the kitchen. Enjoy on Step 2.

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Who needs takeaways when it’s so easy to cook the food from scratch at home? This is a great fakeaway recipe that you must try! Suitable for Step 3 and 4

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