Grilled Lamb Loin Salad

Zuzana Harsaghy, chef at Vancouver’s Black and Blue, shares her recipe for grilled lamb loin salad, with hummus and tzatziki sauce.

  • By Zuzana Harsaghy
  • October 14, 2015
Image Author: Glowbal Restaurant



    3 racks of lamb (clean, deboned and diced, with any silver skin removed)

    1 clove garlic sliced thin

    1 sprig rosemary

    1 pinch dry chilli

    1 pinch black pepper

    Bamboo skewers (soaked in water for 20 min)


    Spiced Hummus

    400g chick peas (drained and rinsed, liquid reserved)

    1 clove garlic

    50 ml lemon juice

    1 tsp tahini

    5o ml olive oil

    Kosher salt to season

    Pinch cayenne pepper to season


    Tzatziki Sauce

    500 ml greek yogurt

    1 cucumber (peeled, grated, moisture squeezed out)

    1 clove garlic diced fine

    1 lemon juiced and zested




    Crispy Chickpeas

    200g chickpeas (drained, rinsed and dried)

    2 tbsp olive oil

    Kosher salt to season

    Smoked paprika to season



    2 tomatoes sliced in wedges

    ½ cucumber diced

    ½ cup black olives (any variety)

    1 red onion sliced into 1 inch rings and grilled until charred, dressed with balsamic vinegar

    1 red peppercut into 1 inch pieces, roasted for 5 min or until a bit soft

    200g feta cheese -cubed

    Mint for garnish

    Parsley for garnish



    1 lemon juiced and zested

    150 ml olive oil

    50 ml white balsamic vinegar

    1 tsp dry oregano

    1 inch cube feta cheese

    ¼ tsp salt

    ¼ tsp pepper



    1. Marinate diced pieces of lamb with garlic, rosemary, dry chilli and black pepper.

    2. Skewer on soaked bamboo skewers.

    3. Grill to desired doneness, set aside.

    Spiced Hummus

    1. Place all ingredients in a food processor, blend until smooth. Use reserved chickpea water to adjust consistency. Adjust seasoning with salt and cayenne pepper as desired.

    Tzatziki Sauce

    1. In a mixing bowl, combine greek yogurt, cucumber, garlic, lemon juice and zest.

    2. Season with salt and pepper.

    Crispy Chick Peas

    1. Toss chickpeas with all ingredients. Bake at 300F for 30 min or until completely crispy.


    1. Blend all ingredients together, adjust salt and peppers as desired.

    Building the Salad

    1. In a large bowl combine all salad ingredients except for mint and parsley.

    2. Dress with dressing and set aside.

    3. On a plate smear a big tablespoon of hummus on one side and tzatziki on the other.

    4. Place all the dressed salad between the hummus and tzatziki.

    5. Top with lamb skewers and crispy chickpeas.

    6. Garnish with EVOO, mint leaves and parsley leaves.

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