Grilled Marinated Lamb, Feta, Red Onion and Spinach Salad
Easy Greek style lamb salad. Quick and easy

Preparation Time 10 minutes
Marinating Time 30 minutes
Cooking Time 10 minutes
Serves 4 to 6

Ingredients:
4 boneless lamb short loins, about 1-1/2 lb (750 g)
1/3 cup (75 ml) red wine vinegar
2 cloves garlic, minced
2 tbsp (25 ml) finely chopped fresh oregano (or 1-1/2 tsp dried)
1/2 tsp (2 ml) each salt and pepper
2/3 cup (150 ml) olive oil
1 large bunch fresh spinach
half small red onion, thinly sliced
1/2 cup (125 ml) crumbled feta cheese
1/4 cup (50 ml) back olives, pitted
2 tsp (10 ml) honey mustard

Preparation:
Place lamb in single layer in small dish or in sturdy plastic bag. In small bowl, whisk together vinegar, garlic, oregano, salt and pepper; gradually whisk on oil. Pour half over lamb, turning to coat evenly. Marinate 30 minutes at room temperature or up to 4 hors refrigerated, turning once during marinating. Bring to room temperature before grilling.

Meanwhile, clean spinach and tear leaves into bite-size pieces to make about 10 cups. Place in a large salad bowl; toss with onion, feta and olives.

Reserving marinade, place lamb on greased grill over medium-high heat. Barbecue 3 to 5 minutes a side or until tender yet still pink inside, brushing with any reserved marinade and turning once during cooking. Remove from barbecue; let stand about 5 minutes before diagonally cutting into thin slices. Toss with spinach mixture. Whisk mustard into remaining dressing; toss with salad. Add more salt and pepper if desired.

Nutritional Information:
Serving: 1
Protein: 30 grams
Fat: 33 grams
Carbohydrates: 5 grams
Calories: 437

Please refer to the reference #OSMA CIR-0016 for any inquiries on this recipe.