Greek lamb salad

greek lamb salad


Majoram dressing


1.Place lamb, oil, rind, marjoram and garlic in large bowl, toss to coat lamb. Cover, refrigerate 1 hour.
2.Meanwhile, make Skordalia. Discard crusts from bread, soak in small bowl of cold water, drain. Squeeze out excess water, blend or process bread and remaining ingredients until mixture is smooth.
3.Make marjoram dressing. Combine ingredients in screw-top jar, shake well.
4.Heat large non-stick frying pan, cook lamb, in batches, until browned and cooked as desired. Cover, stand 5 minutes. Slice lamb thickly.
5.Place lamb in large bowl with remaining ingredients and dressing, toss gently to combine. Divide salad among serving plates, drizzle with skordalia.

Skordalia is a pungent Greek sauce or dip made with bread (or sometimes potato), garlic, lemon juice and olive oil. It can be served with almost any kind of dish ­ from grilled meats and poultry to fish and raw vegetables.