Superior Farms Lamb Salad, Harissa Yogurt, Cucumber, Radish, Pickled Red Onion, and Feta Cheese

Adapted by
June 2016


Lamb Marinade:
(Yield: 4 gallons)
1 gallon pomace oil
2½ gallons extra virgin olive oil
1 cup Greek seasoning
1½ cups chopped garlic
¼ cup salt
1 quart lemon juice
Roasted Lamb Leg:
(Yield: 6 servings)
One 4-pound boneless lamb leg
2 tablespoons kosher salt
Coarsely ground black pepper
Lemon Vinaigrette:
(Yield: 1 gallon)
3 quarts extra virgin olive oil
1 quart lemon juice
½ cup dry oregano
¼ cup salt
Harissa Yogurt:
(Yield: 21 quarts)
3.7 gallons Kefir cheese
1 gallon plain yogurt
2¼ pounds harissa
3 cups lemon juice
1 cup salt
To Assemble and Serve:
(Yield: 1 salad)
1 quart greens blend
¼ teaspoon salt
10 slices radish
10 slices cucumber
¼ cup pickled red onion
2 tablespoons crumbled feta
10 pea Sprouts


For the Lamb Marinade

In a nonreactive container, combine all ingredients. Using an immersion blender, blend 30 seconds, until emulsified. Refrigerate.

For the Roasted Lamb Leg

Heat rotisserie oven to 350°F. Season lamb with salt and pepper. Skewer and roast lamb 2 hours; rest 10 minutes. Medium dice lamb and transfer to mixing bowl. Add 8 ounces Lamb Marinade, tossing to combine. Reserve warm. 

For the Lemon Vinaigrette

In an industrial mixer fitted with a whip, combine oil, lemon juice, oregano, and salt, whisking to emulsify. Transfer to a nonreactive container.

For the Harissa Yogurt

In a very large, stir to combine cheese, yogurt, harissa, lemon juice, and salt. Transfer to a nonreactive container and refrigerate.

To Assemble and Serve

In a mixing bowl, toss to combine greens, 2 tablespoons Lemon Vinaigrette, 2 tablespoons Harissa Yogurt, and salt. Transfer to serving bowl and add 6 ounces Roasted Lamb Leg, radish, cucumber, pickled onion, feta, and pea sprouts. Finish with 2 more tablespoons Lemon Vinaigrette.