Marinated American lamb chops with rosemary & garlic on a plate


  • 3 pounds American Lamb sirloin, cut into 2-ounce strips
  • 3 cups Greek Dressing/Marinade (recipe follows)
  • 1-1/2 gallons romaine lettuce, shredded
  • 3 cups red bell pepper, diced
  • 3 cups cucumber, diced
  • 3 cups cherry tomatoes, halved
  • 3/4 cup red onion, diced, soaked in ice water
  • 3/4 cup Kalamata olives, pitted, chopped
  • 1-1/2 cups feta cheese, crumbled 

Greek Dressing/Marinade (makes 3 cups):

  • 3 tablespoons minced garlic
  • 1 tablespoon crushed fennel seeds
  • 2/3 cup red wine vinegar
  • 2 teaspoons dry leaf oregano
  • 2 cups olive oil
  • Salt and ground black pepper, to taste
  • 1/2 cup minced fresh parsley


Place lamb in a large stainless bowl or hotel pan.  Pour 1-1/2 cups Greek Dressing/ Marinade over lamb; toss well to coat.  Reserve remaining Greek Dressing/Marinade for salad.  Let lamb strips marinate for 45 minutes or overnight. 

Skewer lamb on bamboo skewers (1 strip per skewer/2 skewers per salad); grill 2 minutes per side or until medium rare.  Keep warm. 

In a bowl, combine romaine, pepper, cucumber, tomatoes, onion, olives and feta cheese.  Add approximately 1-1/2 cups Greek Dressing/Marinade; toss to coat.  Place 3 cups salad in each bowl; top each salad with 2 warm lamb skewers and serve immediately, drizzling each salad serving with extra dressing if desired. 

For Individual Salads: Toss 2 cups greens with 2 tablespoons Greek Dressing/Marinade, 1/4 cup peppers, cucumbers, tomatoes, 1 tablespoon drained onions and olives, and 2 tablespoons feta cheese.  Top with 2 skewers of lamb. 

For the Greek Dressing/Marinade:  In a deep bowl, combine garlic, fennel, vinegar, oregano, oil, salt, pepper and parsley.  Process with an immersion blender; mix to blend well.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest


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