chef Adam Moore Green Goddess Australian Lamb Cobb Salad
- Prep time 10Min
- Cook time 6Min
- Technique Grill
- Meat Lamb
- Cut Loin
- Serves 4
Pair the classic creamy American herb dressing with Aussie lamb for an international salad. Check out our substitutions below to make these diet-friendly.
Ingredients
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1 lb Australian Lamb Loin
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2 tbsp All-Purpose Lamb Rub
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12 cups romaine lettuce, washed and cut
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½ cup green goddess dressing
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1 sliced avocado, each
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4 diced hard-boiled eggs, each
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1 ½ cup diced tomatoes
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1 ½ cup roasted corn
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1 ½ cup diced cucumber
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½ cup crumbled feta cheese
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4 tbsp chopped fresh mint
Method
To cook:
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Preheat grill to 450°F.
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Evenly coat the lamb loin with the All-Purpose Lamb Rub.
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Grill for 6 minutes, turning every two minutes, or cook to desired temperature.
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Allow to rest for 5 minutes before slicing into thin strips. Reserve.
For the salad:
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In a large bowl, toss the romaine evenly in the Green Goddess dressing.
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Divide into 4 equal portions on a chilled plate.
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Top each individual salad with ¼ sliced avocado, 1 diced hard-boiled egg, 6 tablespoons diced tomatoes, 6 tablespoons roasted corn, 6 tablespoons diced cucumber, 2 tablespoons feta cheese, and 1 tablespoon chopped mint.
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Top each salad with the grilled lamb and serve.
Notes/Substitutions
For a keto-friendly version:
- Remove sugar from the lamb rub recipe.
For a paleo-friendly version:
- Remove sugar from the lamb rub recipe.
- Use or make a dairy-free green goddess dressing.
- Replace feta cheese with nutritional yeast.
For a Whole-30 friendly version:
- Remove sugar from the lamb rub recipe.
- Use or make a dairy-free green goddess dressing.
- Replace feta cheese with nutritional yeast.
