Layered Greek Salad with Roasted Lamb

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Greek salad featuring four distinct layers of fresh vegetables, topped with savory roasted lamb and a tangy oregano dressing. This mediterranean-inspired greek (mediterranean) ready in about 50 minutes pairs lamb leg roast, olive oil, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Rub 1 lb lamb leg roast with 2 tbsp olive oil, 2 tsp dried oregano, 3 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Roast in oven for 25 minutes for medium-rare, then rest for 10 minutes before slicing thinly.
  2. Step 2: In a large bowl, combine 1 diced cucumber (1/2 inch cubes), 1 cup halved cherry tomatoes, 1 thinly sliced small red onion, and 1/2 cup pitted kalamata olives to form four distinct vegetable layers.
  3. Step 3: Whisk together 1 tbsp red wine vinegar, 2 tbsp fresh lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to make a dressing.
  4. Step 4: Arrange the vegetable layers in a serving dish, drizzle the dressing evenly over them, then top with sliced roasted lamb and 1/2 cup crumbled feta cheese. Serve immediately.

Frequently asked questions

How long does Layered Greek Salad with Roasted Lamb take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Layered Greek Salad with Roasted Lamb?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb leg roast from drying out.

Can I substitute ingredients in Layered Greek Salad with Roasted Lamb?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Layered Greek Salad with Roasted Lamb for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Layered Greek Salad with Roasted Lamb?

Mediterranean greek like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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