RESET360 with Camille McLaughlin
Dinner

Greek Lamb Bowl with Tzatziki

Oregano and lemon marinated lamb, seared until charred at the edges, over a chopped Greek salad with feta and olives and a cool garlicky tzatziki.

Why you'll love Greek Lamb Bowl with Tzatziki

This is the Greek taverna plate in a bowl. Cubes of lamb marinated in lemon, garlic, oregano, and olive oil sear fast in a hot pan until charred at the edges and juicy inside, then go over a crisp chopped salad of romaine, tomato, cucumber, red onion, Kalamata olives, and feta. A thick, garlicky tzatziki ties it all together.

The tzatziki is better when you salt and squeeze the cucumber first. Grated cucumber is mostly water, and pulling that water out keeps the sauce thick and creamy instead of thin and runny. Lamb shoulder or leg, cut into even cubes and seared in batches so the pan stays hot, browns properly instead of steaming.

It is a dinner you can prep ahead: marinate the lamb in the morning, make the tzatziki and chop the salad, and dinner comes together in 15 minutes.

Quick overview: This Greek Lamb Bowl with Tzatziki takes 25 min of hands-on time and about 1 hr 10 min in all and makes 4 servings, each 1 bowl. You'll need a skillet.

Jump to recipe

Greek lamb bowl with salad, feta and tzatziki
Prep 25 minCook 15 minChill 30 minTotal 1 hr 10 minServes 4Serving 1 bowlYou'll need Skillet

Ingredients

  • 1 1/2 lb boneless lamb leg or shoulder, cut into 1-inch cubes
  • 1/4 cup olive oil, divided
  • 3 tbsp fresh lemon juice, divided
  • 5 cloves garlic, minced, divided
  • 2 tsp dried oregano
  • 1 1/4 tsp fine sea salt, divided
  • 1 cup plain whole-milk Greek yogurt
  • 1 English cucumber, divided
  • 2 tbsp chopped fresh dill
  • 1 large romaine heart, chopped
  • 1 1/2 cups cherry tomatoes, halved
  • 1/4 small red onion, thinly sliced
  • 1/3 cup Kalamata olives, pitted Label: olives, water, salt, and vinegar
  • 2 oz feta, crumbled
  • Make it from scratch: Lemon-Garlic Oregano Marinade, Tzatziki

Instructions

  1. Marinate the lamb: Toss the lamb with 2 tablespoons of the olive oil, 2 tablespoons of the lemon juice, three of the garlic cloves, the oregano, and 3/4 teaspoon of the salt. Refrigerate for 30 minutes to 8 hours.
  2. Make the tzatziki: Grate half the cucumber on the large holes of a box grater, toss it with 1/4 teaspoon of the salt, and let it sit 10 minutes. Squeeze it hard in a towel to remove the water, then stir it into the yogurt with the remaining garlic, the dill, and 1 teaspoon of the remaining lemon juice. Refrigerate.
  3. Chop the salad: Dice the rest of the cucumber. Toss it with the romaine, tomatoes, onion, and olives, the remaining 2 tablespoons of olive oil, the remaining 2 teaspoons of lemon juice, and the remaining 1/4 teaspoon of salt.
  4. Sear the lamb: Heat a large cast iron skillet over high heat. Add half the lamb in a single layer and sear for 4 to 6 minutes, turning a few times, until charred at the edges and 135°F (57°C) inside for medium. Repeat with the rest.
  5. Rest: Let the lamb rest for 3 minutes.
  6. Build the bowls: Divide the salad among bowls, top with the lamb and feta, and add a generous spoonful of tzatziki.

Storage and leftovers

Refrigerate the lamb, tzatziki, and undressed salad separately for up to 3 days.

Reheat the lamb briefly in a hot skillet, or eat it cold over the salad.

Variations

  • Chicken: Use boneless chicken thighs, seared to 175°F (80°C).
  • Ground lamb: Brown ground lamb with the marinade ingredients for a faster version.
  • With roasted peppers: Add strips of roasted red pepper to the salad.
  • Mint tzatziki: Use mint in place of half the dill.

Notes and tips

  • Squeeze the cucumber: This keeps the tzatziki thick.
  • Sear in batches: A crowded pan steams the lamb instead of browning it.
  • Use a hot pan: High heat chars the edges while the inside stays juicy.
  • Marinate ahead: Up to 8 hours deepens the flavor.

Nutrition and mindful eating

  • Lamb is rich in protein, iron, zinc, and vitamin B12.
  • Whole-milk Greek yogurt in the tzatziki adds protein, real fat, and live cultures.
  • Romaine, tomatoes, cucumber, and onion fill the bowl with fiber and water-rich vegetables.
  • Olives and olive oil bring monounsaturated fat, and feta adds calcium and a salty tang.
  • As you eat, notice the warm, charred lamb against the cool tzatziki and crisp salad, and pay attention to how a colorful bowl makes you slow down and enjoy each bite.

Frequently asked questions

Have a question about this Greek Lamb Bowl with Tzatziki? Start here, with the questions people ask most.

What cut of lamb is best?

Boneless leg or shoulder. Shoulder is richer and more forgiving; leg is a little firmer.

Can I grill the lamb?

Yes. Thread the cubes onto skewers and grill over high heat for 6 to 8 minutes, turning often.

How long does tzatziki keep?

Up to 3 days in the refrigerator.

Can I make it dairy-free?

Skip the feta and make the sauce with tahini, lemon, and garlic.

You might also like

Tags: Dinner, Greek