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Low Carb Greek Lamb and Tzatziki Salad
How to Make It
Step 1
Season a lamb shank chop with the salt, pepper, garlic, ginger, and oregano. Heat the first amount of olive oil in a pan of medium-high heat and place in the lamb. Put a lid on the pan and cook the lamb for 6-7 minutes per side for a medium lamb. You may cook to well done at your preference. Set the cooked lamb aside to rest for later.
Step 2
Make your tzatziki dressing by whisking together the greek yogurt, lemon juice, second amount of olive oil, red wine vinegar, and grated garlic clove. Remember that any leftover lumps in the dressing are the small pieces of garlic.
Step 3
To arrange the salad, tear the romaine lettuce onto a plate. Top with chopped cucumber, grape tomato, and chopped feta. Chop the lamb chop shank into bite-sized pieces and arrange on top. Finally, you should give the tzatziki dressing one final whisk before drizzling over your salad.
Ingredients
- Lamb Chops, Leg, Center Slice, Visible Fat Eaten – 6 ounce
- Salt – ¼ teaspoon
- Black Pepper, Ground – ¼ teaspoon
- Garlic, Powder – ¼ teaspoon
- Ginger, Ground – ¼ teaspoon
- Oregano, Dried – ½ teaspoon
- Olive Oil – 2 teaspoon
- Greek Yogurt, Plain, Premium – ½ tablespoon
- Lemon Juice, Fresh – 1 tablespoon
- Olive Oil – 2 teaspoon
- Red Wine Vinegar – ½ teaspoon
- Garlic, Fresh – 1 clove
- Romaine Lettuce – 1 ounce
- Cucumber, Raw, With Peel – 1 ounce
- Tomato Raw (includes Cherry, Grape, Roma) – 4 grape
- Feta Cheese – 1 ounce
