Lamb Steaks with Yoghurt & Mint, Beetroot, Walnut & Fetta Salad
Lamb Steaks with Yoghurt & Mint, Beetroot, Walnut & Fetta Salad
This lamb steak dish combines bold, savoury flavours with a fresh and crunchy salad for a well-balanced meal. The lamb steaks are marinated in thick Greek yoghurt mixed with crushed mint, garlic and rosemary, allowing the meat to tenderise while absorbing subtle freshness and flavour. Marinating the lamb up to 24 hours in advance results in juicy, flavourful steaks that cook beautifully on the grill or barbecue.
Once cooked, the lamb is paired with a beetroot, walnut, and fetta salad that adds colour, texture, and contrast. Sweet beetroot provides earthiness, walnuts add crunch and nuttiness, and crumbled fetta brings a creamy, salty finish that complements the lamb perfectly. A simple dressing keeps the salad light and lets the ingredients shine.
Once cooked, the lamb is paired with a beetroot, walnut, and fetta salad that adds colour, texture, and contrast. Sweet beetroot provides earthiness, walnuts add crunch and nuttiness, and crumbled fetta brings a creamy, salty finish that complements the lamb perfectly. A simple dressing keeps the salad light and lets the ingredients shine.
Ingredients
- Lamb steaks (cut of choice)
- 2 cups Greek yoghurt
- 2 tablespoons fresh mint and rosemary, finely crushed or chopped
- 1 teaspoon of crushed garlic
- Salt, to taste
- Cracked black pepper, to taste
- Olive oil spray, for cooking
- Fresh garden lettuce
- Beetroot, cubed or wedged and drained
- ½ cup walnuts, roughly broken
- 50 g fetta, crumbled
- Optional: thinly sliced red onion, or spring onion
- 1 teaspoon vinegar
- Olive oil, light drizzle
- Cracked black pepper, to taste
Method
- Put aside a small amount of yoghurt and herbs for the dressing.
- Marinate lamb (20 mins to 4 hours ahead): Mix Greek yoghurt, garlic, and the majority of crushed/finely chopped rosemary and mint.
- Coat lamb steaks evenly, season lightly with pepper, cover, and refrigerate in a sealed container for at least 20 mins or up to 4 hours .
- Prepare salad: Arrange lettuce in a bowl, or directly onto plate. Top with beetroot, walnuts, fetta, and onion if using.
- Remove lamb from fridge 15 minutes before cooking. Scrape off the excess yoghurt (leave a thin coating to brown), oil and season with salt and cracked pepper. Grill, barbecue, or pan-fry steaks until cooked to your liking.
- Drizzle salad lightly with vinegar and olive oil, season with cracked black pepper.
- Create more of the same marinade with remaining yoghurt, and fewer chopped/crushed herbs then smear onto the lamb.
- Rest lamb briefly, then serve alongside the salad.
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Pro tip: For the best browning, cook the lamb over high heat and avoid moving it until a good crust forms. Lightly toasting the walnuts before adding them to the salad will boost flavour and crunch without any extra effort.
Shopping List
- Lamb steaks
- Greek yoghurt
- Fresh mint
- Rosemary
- Garlic
- Lettuce
- Beetroot
- Walnuts
- Fetta
- Vinegar
- Olive oil
- Salt
- Black pepper
- Red or spring onion (optional)
Optional Extras
- Swap the protein: Use lamb backstrap, lamb cutlets, or even chicken thigh fillets with the same yoghurt and herb marinade.
- Change the salad base: Replace lettuce with rocket, spinach, or mixed leaves for a stronger peppery flavour.
- Add sweetness: Include sliced pear, apple, or orange segments in the salad for contrast with the lamb.
- Different crunch: Substitute walnuts with almonds, pecans, or pine nuts.
- Cheese alternative: Swap fetta for goat’s cheese or shaved parmesan.
- Extra heat: Add a pinch of chilli flakes or sumac to the yoghurt marinade or sprinkle over the finished lamb.
- Low-carb tweak: Skip beetroot and use grilled zucchini or roasted capsicum instead.
Nutrition
Energy450 cal / 1883 kJ
Carbs26g
Net Carbs20g
Fibre6g
Protein33g