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chef Adam Moore Green Goddess Australian Lamb Cobb Salad

  • Prep 10Min
  • Cook 6Min
  • Style
  • Meat
  • Cut
  • Serves 4

Green Goddess Australian Lamb Cobb Salad

Ingredients

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:

1 lb Australian Lamb Loin
2 tbsp All-Purpose Lamb Rub
12 cups romaine lettuce, washed and cut
½ cup green goddess dressing
1 sliced avocado, each
4 diced hard-boiled eggs, each
1 ½ cup diced tomatoes
1 ½ cup roasted corn
1 ½ cup diced cucumber
½ cup crumbled feta cheese
4 tbsp chopped fresh mint

Preparation

Method of Preparation

To cook: Preheat grill to 450°F. Evenly coat the lamb loin with the All-Purpose Lamb Rub. Grill for 6 minutes, turning every two minutes, or cook to desired temperature. Allow to rest for 5 minutes before slicing into thin strips. Reserve.

For the salad: Next, in a large bowl, toss the romaine evenly in the Green Goddess dressing. Divide into 4 equal portions on a chilled plate. 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, and 2 Tablespoon Feta cheese, and 1 Tablespoon chopped mint. 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.