- 1 lb ground lamb
- 3-4 sprigs fresh oregano chopped
- 2 sprigs flat leaf parsley chopped
- 4 tbsp avocado or grapeseed oil
- 1/4 sweet onion finely chopped
- 1/2 tsp Himalayan pink salt
- 1/4 tsp white pepper
- olives – the cleanest you can find
- greens – spinach is my favorite in this recipe
- pickled purple onions (onions soaked in vinegar)
- cucumber slices
Mix the ground lamb with the chopped onion, spices, and herbs in a large bowl. Begin rolling the mixture into little patties, about 1 ½ inches each. Set aside on a plate and sprinkle with salt. This will help the meat brown and crisp in the pan.
In a medium – large pan drizzle about 2 tbsp avocado oil or grapeseed oil and heat to medium high. When the pan is hot, add the lamb medallions salted side down. Be careful not to over crowd the medallions. They can be close, but shouldn’t be touching. Sprinkle a bit more salt over the lamb.
Cook for about 4 minutes allowing the meat to brown up. You know they are ready to be flipped when the sides are starting to brown. Flip the medallions and reduce the heat to medium. Cook for another 4-5 minutes if you like your meat cooked to medium. Cook for another couple of minutes for well done medallions. Remove the medallions from the pan and allow them to rest pulling in all the flavors.
While the medallions are cooling, begin to arrange your salad. Use your favorite leafy greens, spinach is my favorite in this recipe. Toss in the olives. I love plump green olives or kalamata olives in this recipe, but whatever olives you can find without additives and preservatives. Toss in some purple pickled onions and cucumbers. For a dressing I just drizzle oil, apple cider vinegar and top it with salt and fresh ground pepper. Sprinkle a few more fresh herbs like parsley and you have a fantastic salad!