Greek Salad with Roasted Lamb

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Servings: 4 Prep: 25 min Cook: 50 min Dairy Free GAPS Gluten Free Paleo Entree Salad No Leftover Oven Added 3 months ago Updated 3 months ago

Ingredients

For the salad: 1 pound boneless lamb roast 1 head romaine 1 cucumber 10 ounces grape tomatoes ¼ red onion ½ cup kalamata olives For the dressing: 1 teaspoon minced garlic 1 teaspoon dried basil ¾ teaspoon dried oregano 1 tablespoon lemon juice ¼ cup extra virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard ½ teaspoon honey ¾ teaspoon sea salt, or to taste ¼ teaspoon ground black pepper

Instructions

1. For the salad: Preheat oven to 450F. If lamb roast is in a net, keep the netting on.

2. If not, secure the roast with kitchen twine by rolling the lamb into a log, and tying the twine around the roast every 1-2 inches.

3. Place lamb in a roasting pan and place in the oven for 15 minutes.

4. After 15 minutes, decrease temperature to 325F and continue cooking for an additional 25-45 minutes, checking periodically until lamb reaches your preferred doneness as measured by an instant-read thermometer (it’s cooked through if it reads 145F). Remove from oven and let rest for 10 minutes.

5. While the lamb is roasting, tear romaine into bite-sized pieces. Quarter and slice cucumber into chunks. Halve tomatoes. Peel and finely chop onion.

6. Add all salad ingredients to a bowl, and toss to combine.

7. Once lamb is cool enough to handle, shred the meat and add it to the bowl. Set aside any extra lamb for another use.

8. For the dressing: Add all dressing ingredients to a mason jar and shake to combine.

9. Drizzle dressing over the salad, and serve.