This delicious Greek lamb salad is one of my absolute favorites. It’s packed with fresh parsley, mint and dill giving incredible flavor, juicy lamb for protein and a dill kefir dressing for some healthy fats and gut healing properties.
For the Lamb
2 In a medium bowl, add meat then season with all of the seasonings. Mix well, then add in red onion and parsley. Mix again until fully combined.
3 Let the lamb sit for 30 minutes to an hour to allow the flavors to mesh.
4 Heat olive oil in a cast iron skillet, once hot add lamb. Pan fry them on a medium high heat. Cooking for 8-10 minutes or until crispy on all sides. Once finished, I like to cover with a lid to keep cooking slightly.
Dressing
6 Add all ingredients to a mason jar or glass. Stir until fully combined.
Almond & Pistachio Dukkah
8 Add toasted almonds, pistachios, and sesame seeds to food processor. Then add fennel seeds, spices and dash of salt. Pulse for a few seconds until you get a course mixture. (You don’t want to push too long or it’ll become too finely ground.
Salad
10 Add greens, radicchio, fresh herbs and almond dukkah to a large bowl. Toss to combine. Drizzle with desired amount of dressing and toss again.
11 Top with more fresh herbs and dukkah. Serve with lamb kofta. Enjoy!
