Wednesday, June 8, 2011

Greek Salad with Lamb Sausage

I've made this salad a couple of times now and I just love it. Unfortunately, lamb tends to be fairly expensive, so this is not a meal we have often.

Greek Salad with Lamb
Lamb Sausage:
2 lbs ground lamb
1 pita; torn into pieces
2 eggs; beaten
1 TBSP fresh minced rosemary
1 TBSP fresh minced thyme
1 garlic clove minced
1 tsp salt
1 tsp pepper

In a food processor, pulse pita, garlic, herbs, salt and pepper into fine bread crumbs. In a large bowl place lamb and two eggs. Add bread crumb mixture and mix all ingredients together by hand until homogenous. Form sausages from ping-pong sized balls of meat mixture and flatten into patties about 1/2 inch thick. In a large nonstick skillet rubbed with 1 tsp oil, cook sausage over medium high heat about four minutes per side. Check for doneness by cutting into a patty. Sausage should be just barely pink in the center. Remove using a slotted spatula to a paper towel lined platter.

Cool Yogurt Sauce:
1 cup plain yogurt
1 clove garlic minced
2 TBSP fresh minced dill
1 tsp grated lemon zest
Juice from 1 whole lemon

Mix all the ingredients together in a small bowl and set aside to drizzle over the salad and lamb sausage.

Greek Salad
1 head Romaine lettuce; shredded
1 cup pitted Calmata olives
1 cup Feta or goat cheese; crumbled

Thinly sliced red onion
Cherry tomatoes
Sliced pepperocini

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