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October 1, 2020

Grilled American Lamb Salad Bowls


Recipe Provided By
"Blue Bowl"
Prep Time

20 min

Cook Time

10 MIN

Total Time

30 min


2 Bowls

Grilled Lamb Salad Bowls with Zingy Lemon Dressing


  • 1 pound American Lamb Shoulder or leg meat cubed (or purchase lamb stew meat)
  • 3 tablespoon olive oil
  • Juice of 1/2 a large lemon
  • 3 large cloves garlic, minced
  • 1 tablespoon oregano
  • 1/2 teaspoon thyme
  • Generous pinch salt + pepper

For the Salad Bowls

  • Lettuce or mixed greens
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup chickpeas
  • 1 cup black olives
  • 1/2 a red onion, thinly sliced
  • Feta cheese

For the Zippy Lemon Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • A splash of water
  • A pinch each of salt, pepper, and sugar
  • 1/8 teaspoon oregano
  • 1 tablespoon lemon juice


Marinate the American Lamb Meat: Mix all marinade ingredients together in a large reusable Tupperware container. Add the lamb and stir or shake the container with the lid tightly on to coat it with the marinade. Let this hang out in the fridge for 1 1/2 hours before grilling the meat.

Grill: Heat your grill over medium heat, and lightly spray a grill pan with nonstick spray - do this AWAY from the grill. Add the marinated lamb meat to the pan and cook, stirring, for about 10 minutes. Cut into one of the larger pieces to check for doneness - if a larger piece is done, the rest should be too. Smaller pieces will be well done, and larger pieces will be medium well.

Shake up the Lemon Dressing: Add all dressing ingredients to a jar and attach the lid securely. Shake until well combined.

Assemble Salad Bowls: Assemble your bowls! Build them starting with the lettuce, then add the veggies, lamb meat, and feta to top them off.

Serve & Store: Pour the dressing over, dividing it between the two bowls just before serving. Enjoy! Store any leftovers in the fridge - if you're planning to keep the second salad for the next day, store the components separately, and assembling and dressing it when you’re ready to eat.

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

Pouring dressing over american lamb salad
Ingredients laid out for American lamb salad
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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