Low Carb Greek Lamb and Tzatziki Salad

A Greek-inspired salad starts of with a base of fresh romaine, cucumber, grape tomato, and feta cheese. Gently seasoned lamb chop adds just enough protein to turn this salad into a filling meal and is paired with a tzatziki inspired vinaigrette. Serve with a fresh wedge of lemon!

Jessica L.

Net Carbs

6 g
Fiber

1.9 g
Total Carbs

8 g
Protein

49.9 g
Fats

47.1 g

660 cals

Quantity

Serving Size

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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

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.

Low Carb Greek Lamb and Tzatziki Salad

Ingredients

Recipe Steps

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