Lemon oregano lamb with grilled bread salad

Tasty Lemon oregano lamb with grilled bread salad Recipe

Marinade lamb with the sensational combination of lemon, oregano and rosemary. A new summer classic from Curtis Stone.
Lemon oregano lamb with grilled bread salad
Prep Time : 0:25 | Cook Time : 0:14 | Total Time : 0:39 | Serving : 4 person.


  • 2 tablespoons lemon zest

  • 2 tablespoons fresh oregano leaves, roughly chopped

  • 1 tablespoon fresh rosemary, finely chopped

  • 3 tablespoons olive oil

  • 800g lamb loin chops (about 8 chops)

  • 2 teaspoons Dijon mustard

  • 2 small shallots, finely chopped

  • 1 clove garlic, finely chopped

  • 2 tablespoons red wine vinegar

  • 1/3 cup olive oil

  • 1/2 teaspoon dried oregano

  • 2 teaspoons water

  • 1/3 loaf Coles Bakery Tigger Loaf 450g, torn into large bite size pieces

  • 1 tablespoon olive oil, plus extra for brushing

  • 1 cup cherry tomatoes, halved

  • 150g baby spinach

  • 1/4 red onion, thinly sliced

  • 120g feta cheese, crumbled


  • Step 1

    Mix the lemon zest, oregano, rosemary and oil in a small mixing bowl. Coat the lamb with the marinade and refrigerate, covered, for 4 hours.

  • Step 2

    To make the vinaigrette, whisk the Dijon mustard, shallots, garlic, water and vinegar in a medium mixing bowl and slowly add the oil while whisking until emulsified. Add the dried oregano and season to taste with salt and pepper.

  • Step 3

    Preheat oven to 200°C and a char grill pan to medium-high heat. Remove the lamb from the refrigerator and bring to room temperature.

  • Step 4

    To toast the bread, place it onto a tray, drizzle with olive oil and lightly sprinkle with salt. Cook the bread in the oven until golden brown and lightly toasted.

  • Step 5

    While the bread is in the oven, season the lamb with salt and pepper on both sides and cook on the char grill for 7-10 minutes or until medium rare, turning as needed. Rest for 4 minutes lightly covered with foil.

  • Step 6

    To make the salad, toss the tomatoes, spinach, onions, feta and grilled bread in a large mixing bowl with enough vinaigrette to lightly coat.

  • Step 7

    Mound the salad onto plates along with the lamb chops, drizzle with a little of the remaining vinaigrette and serve.

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