GRILLED LAMB WITH MAPLE'S MONTREAL STEAK SPICE & VILLAGE GREEK SALAD

Juicy lamb cutlets, seasoned with Montréal Steak Spice, are paired with a fresh and vibrant Village Greek Salad. The salad combines crisp vegetables, Kalamata olives, and tangy feta, all drizzled with a zesty dressing. A simple, flavourful dish that's perfect for any occasion.

Serves: 4 | Skill Set: Easy | Prep Time: 15 mins | Cook Time: 10 mins

Featured Products: Montréal Steak Spice | Hickory Smoked Salt

INGREDIENTS

FOR THE LAMB

• 1 kg lamb cutlets (about 8-10 cutlets)

• 2 tablespoon Montréal Steak Spice

• 2 tablespoon olive oil (for brushing)

FOR THE VILLAGE GREEK SALAD

• 2 large tomatoes, diced into wedges

• 1 Lebanese cucumber, peeled and sliced into half-moons

• 1 red onion, thinly sliced

• 1 green capsicum sliced into rings

• 10-12 Kalamata olives

- use pitted or unpitted, just be sure to remove the pits if you're not using pre-pitted ones.

• 100 grams Greek feta cheese, sliced - use authentic Greek feta for the best flavour and texture.

• 1 tablespoon capers

• 1 teaspoon dried oregano (for garnish)

- if possible, use authentic Greek oregano for a richer, more aromatic flavour.

FOR THE DRESSING

• 1/4 cup extra virgin olive oil

• 1 tablespoon + 1 teaspoon red wine vinegar

• 1 teaspoon lemon juice (optional)

• 1 teaspoon Dijon mustard

• Pinch of dried oregano

• 1/2 teaspoon salt (adjust to your taste) or 1/4 tsp or less of Maple's Hickory Smoked Salt (optional - use sparingly, adjust to your taste)

• 1/4 teaspoon freshly ground black pepper

Season the Lamb

Lightly brush each lamb cutlet with olive oil on both sides. Generously sprinkle Montréal Steak Spice over both sides of the lamb, pressing gently to adhere.

Grill the Lamb

Preheat your BBQ to medium-high heat.Place the lamb cutlets on the BBQ and cook for

3-4 minutes per side for medium-rare, or to your liking. Use a probe thermometer to check the internal temperature to ensure doneness:

• Medium-rare: 55°C to 60°C

• Medium: 60°C to 65°C

• Well-done: 70°C

Once the lamb reaches your desired temperature, remove from the BBQ and let it rest for

5 minutes.

Make the Dressing

In a small bowl, whisk together olive oil, red wine vinegar, lemon juice and Dijon mustard until well combined. Add oregano, black pepper and either salt or optional hickory smoked salt (not both). Whisk well or shake in a sealed jar until fully mixed.

Assemble the Village Greek Salad

Combine tomatoes, cucumber, red onion, green capsicum and Kalamata olives in a large bowl. Drizzle the dressing over the vegetables and toss gently to coat. Arrange the sliced feta cheese on top of the dressed salad. Sprinkle capers over the feta cheese. Finish by drizzling a small amount of the remaining dressing over the feta, then sprinkle dried oregano over both the cheese and the salad to enhance flavour and the presentation.

Serve

Plate the grilled lamb cutlets alongside the beautifully dressed Village Greek Salad. Add warm pita bread or crusty sourdough if desired.

Serve immediately & enjoy!