Tender lamb loins marinated in Renée’s Greek Feta Dressing, grilled and served on a bed of mixed greens and Kalamata olives.
¾ cup Renée’s Gourmet Greek Feta Cheese Dressing & Dip
8 (85g each) Lamb noisettes (medallions)
½ tsp salt & pepper
½ cup Kalama Olives
4 cups mixed Greens
1 cup cucumber, sliced
Marinate lamb loins in Renée’s Greek Feta dressing for three hours or overnight. Heat grill to med-high heat. Season lamb with salt and pepper and grill for 6 minutes per side for medium-rare. Tent with foil for 5 minutes to let the juices redistribute. In a large bowl, toss olives, greens and cucumber with Renee’s Greek Feta Dressing, divide between 4 plates, top each with 2 medallions and serve.
Quick Tip: To achieve beautiful crosshatch markings on the lamb, simply rotate 90 degrees after a few minutes of grilling.
Yields 4
Recipe from Renée’s website
