Greek Lamb Tips with Whipped Feta, Roasted Potatoes & Asparagus

If you are searching for an easy Easter dinner that feels special without the extra work, these Greek Lamb Tips with Whipped Feta deliver bold Mediterranean flavor in every bite. Created in partnership with J Squared Eatz, this recipe uses Bianco & Sons pre-marinated Greek Lamb Tips to take the guesswork out of cooking lamb, bringing together tender, flavorful meat with crispy roasted potatoes, fresh asparagus, and a bright, creamy whipped feta.

It is the perfect balance of rich and fresh, with zesty lemon, herbs, and savory lamb coming together in a dish that feels elevated yet approachable. Whether you are hosting Easter dinner, a spring gathering, or simply looking for a new lamb recipe to try, this one is built to impress without keeping you in the kitchen all day.

Prep Time: 15-20 minutes | Cook Time: 25-30 minutes | Total Time: 40-50 minutes
Serves: 2

INGREDIENTS

• 1 Pound Bianco & Sons Greek Marinated Lamb Tips
• Whipped Feta
• 4 oz Feta cheese in brine, removed from brine
• ½ Cup Greek yogurt
• Zest of 1 lemon
• Juice of ½ lemon 
• 1 Garlic clove, Grated
• 1 TBSP EVOO
• Salt and pepper to taste (we did a scant pinch of salt and ½ TSP fresh cracked pepper)

Roasted Asparagus

• 15-20 Asparagus stalks
• 1 TBSP EVOO
• Salt and pepper to taste 

Roasted Fingerling Potatoes 

• 1 LB fingerling potatoes
• 1 TBSP EVOO
• 1 TSP Greek oregano 
• Salt and pepper to taste 

Blistered Tomatoes 

• 20 Cherry Tomatoes
• Salt and pepper to taste 

Extra/Garnish 

• Chopped parsley and mint
  

METHOD

1. Preheat oven to 450°F. Place 2 clean sheet pans in the oven for 8-10 minutes.
2. Add whipped feta ingredients to a food processor and blend until smooth. Taste for seasoning and adjust if needed. Refrigerate to allow flavors to meld.
3. Trim asparagus and add to a stainless steel bowl. Toss with 1 tsp EVOO and season with salt and pepper.
4. Add fingerling potatoes to a stainless steel bowl. Toss with 1 tsp EVOO and season with salt, pepper, and Greek oregano.
5. Once sheet pans are hot, add asparagus and potatoes to separate pans and return to the oven.
6. Roast asparagus for 8-10 minutes until tender but not mushy. Set aside.
7. Roast potatoes for 20-25 minutes until crispy on the outside and creamy on the inside. Set aside.
8. Heat a cast iron or grill pan over medium-high heat. Add 2 TBSP EVOO.
9. Remove Bianco & Sons Marinated Lamb Tips from package and add to pan once oil is hot.
10. Cook for 3-4 minutes for medium rare, flipping 1-2 times. Remove from pan and rest for 5-8 minutes.
11. Add cherry tomatoes to the same pan with lamb drippings and cook for 3-4 minutes until they begin to burst. Remove from pan.

TO SERVE

• Spread whipped feta on the bottom of a platter or bowl
• Top with asparagus, fingerling potatoes, and rested lamb tips. Garnish with fresh parsley and mint.