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Lamb Gyro Salad

Submitted by Meg Griffith Washburn
Lamb Gyro Salad Lamb Gyro Salad

This recipe requires an ingredient to be prepped overnight

1/2 tbsp grapeseed oil
1/2 lb ground lamb
sea salt, to taste
black pepper, to taste
1/2 medium red onion, diced
1/4 tsp oregano
1 clove garlic, minced
1/4 tbsp tomato paste
1/2 tbsp dry red wine
1/2 cup cucumber, seeded and shredded
1/4 cup coconut milk (canned)
1 tbsp lemon juice
1/2 tsp dried dill
1 clove garlic, minced
1 pinch sea salt
1/2 tbsp extra virgin olive oil
1/2 tbsp red wine vinegar
1 medium tomato, diced
1/2 medium cucumber, seeded and diced
1/2 medium red onion, diced
4 cups fresh salad greens
1/2 medium lemon, cut into wedges
1/2 tbsp extra virgin olive oil

Place the can of coconut milk in the fridge 24 hours prior to cooking. In a large skillet, heat the oil over medium-high heat. Add the lamb, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the lamb and reserve. Lower the heat to medium and saute the onions in the lamb juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Season. Add the tomato paste and cook until it caramelizes. Deglaze with the red wine and scrape any bits up that have adhered to the pan. Add the lamb back in, stir and set aside. Squeeze excess moisture out of the seeded and shredded cucumber. Open the can of coconut milk and scoop out 1/2 cup of cream that is on top. In a medium bowl combine cucumber, coconut milk, 1 clove garlic, 1 tbsp lemon juice, dill, salt and pepper and mix thoroughly. Chill before serving. Toss the ½ tbsp. olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour to marry the flavors. Toss lettuce with lemon juice and olive oil. Place 1-2 cups of greens on each plate. Top with lamb. Surround with cucumber tomato relish. Dollop tzatziki on top & enjoy!

2 Servings

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