Greek Lamb with Quinoa and Greens



I don’t eat a lot of meat these days but there are some times when the inspiration hits and it’s time to head to Whole Foods meat department.  I’ve been craving Mediterranean/Greek flavors recently.  There’s a little cafe in Boulder we frequent during the warm season, to sit outdoors, and I cannot wait for our spring visit to happen.  In the meantime I opted to make Greek marinated lamb which I served over a bed of greens and quinoa with a generous serving of raita.


Instead of mixing my own seasoning I have Penzeys Greek seasoning on hand.  It’s delicious but lacking a little rosemary so I added some in.  I marinated the lamb with these seasonings plus plenty of fresh minced garlic and some lemon juice. Taking the easy way out I chose to bake the lamb.  The end result was tender and fully flavorful.  The raita was seasoned with cumin and fresh dill.  This was quick to throw together perfect for a week night meal.


Greek Lamb with Quinoa and Greens (serves 2)

  • 3/4 lb lamb, boneless shoulder, fat trimmed off and sliced into thin pieces
  • 1 teaspoon Penzeys greek seasoning
  • 1/4 teaspoon rosemary
  • 2 large garlic cloves, minced
  • 1/2 lemon, juiced
  • s&p
  • 1 tablespoon olive oil
  • 3/4 cup minced cucumber
  • 1 cup yogurt
  • 1/4 teaspoon cumin
  • 3 tablespoons fresh dill, minced
  • 1 tablespoon lemon juice
  • s&p
  • butter lettuce
  • shredded carrots
  • broccoli sprouts
  • 1/2 cup quinoa, cooked and cooled
  1. In a glass bowl mix lamb, Greek seasoning, garlic, lemon, rosemary, and olive oil.  Season with s&p.  Cover and refrigerate an hour.
  2. Make raita.. mix cucumber, yogurt, cumin, fresh dill, and lemon juice.  Season with s&p.  Refrigerate until using.
  3. Place lamb, single layer, in a large skillet.  Bake at 350° for 10 minutes or until just cooked through.  Turn on broil and finish cooking allowing meat to slightly brown.  Cool slightly.
  4. Mix lettuce, carrots, sprouts, and quinoa.  Place on plates.  Top with raita and lamb.


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