Quick Keto Mediterranean Lamb Salad

The Quick Keto Mediterranean Lamb Salad features seared, juicy lamb served over crunchy low-carb vegetables like cucumber, bell pepper, and cherry tomatoes, all topped with briny Kalamata olives and creamy feta. A simple herb-lemon olive oil dressing brings bold Mediterranean flavor while keeping the macros keto-friendly, making this salad a satisfying, nutrient-dense option for easy weeknight dinners or effortless entertaining.

Course Main Course, Salad

Cuisine Keto, Mediterranean

Keyword gluten free, keto lamb salad, low carb dinner, Mediterranean salad, quick keto recipe

Prep Time 15

Cook Time 12

Total Time 27

Servings servings

Calories 465kcal

Equipment

large skillet
Mixing bowl
Small bowl
Cutting board
Chef's knife
Tongs
Whisk

Ingredients

Lamb

1 pound boneless lamb leg or lamb loin trimmed and cut into thin strips
2 tablespoons olive oil for searing the lamb
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon sea salt or to taste
1/4 teaspoon black pepper or to taste
2 cloves garlic minced

Salad Base

4 cups mixed greens or chopped romaine loosely packed
1 cup cucumber chopped into bite-size pieces
1/2 cup red bell pepper chopped
1/2 cup cherry tomatoes halved
1/3 cup Kalamata olives pitted and halved
1/3 cup feta cheese crumbled

Herb-Lemon Dressing

1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic finely minced
1 teaspoon dried oregano
1/4 teaspoon sea salt or to taste
1/4 teaspoon black pepper or to taste
1/8 teaspoon red pepper flakes optional, for heat

Instructions

Pat the lamb dry with paper towels and place it in a bowl with olive oil, dried oregano, dried thyme, sea salt, black pepper, and minced garlic, then toss until the lamb is evenly coated.
Let the seasoned lamb sit at room temperature while you prepare the salad ingredients so the flavors can begin to absorb.
Add the mixed greens, chopped cucumber, chopped red bell pepper, halved cherry tomatoes, Kalamata olives, and crumbled feta to a large mixing bowl or serving platter and set aside.
In a small bowl whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, black pepper, and red pepper flakes until the dressing is emulsified and well combined.
Drizzle a few tablespoons of the herb-lemon dressing over the salad base and gently toss to lightly coat the vegetables and greens, reserving the remaining dressing for serving.
Heat a large skillet over medium-high heat until very hot, then add the marinated lamb in a single layer without crowding the pan.
Sear the lamb for about 2 to 3 minutes per side until a golden crust forms on the outside and the inside reaches your desired doneness, working in batches if necessary.
Transfer the cooked lamb to a plate and let it rest for a few minutes so the juices redistribute and the meat stays tender.
Slice any larger pieces of lamb into bite-size strips, then arrange the warm lamb over the dressed salad base.
Drizzle the remaining herb-lemon dressing over the lamb and salad just before serving, adjusting salt and pepper to taste if needed.
Serve the salad immediately while the lamb is still warm, or let it cool to room temperature for a more traditional Mediterranean-style salad.

Notes

For meal prep, store the cooked lamb, salad base, and dressing separately in airtight containers in the refrigerator and combine just before serving to keep the vegetables crisp. Add optional avocado at the last minute for extra healthy fats without browning during storage. If reheating the lamb, warm it gently in a skillet over low heat with a small splash of olive oil to avoid overcooking and drying out the meat.

Nutrition