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Lemon and rosemary lamb salad
Lemon and rosemary lamb salad
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Prep Time:
75 minutes
Cook Time:
30 minutes
Total Time:
105 minutes
Hearty lamb and potato salad with a colorful twist. Perfect as a satisfying meal.
Ingredients:
  • 600g lamb loin fillets or lamb backstraps
  • 3 large Desiree potatoes, peeled
  • 18.20 gm olive oil
  • 1 red capsicum, grilled until skin blackens and blisters, peeled, seed removed and thickly sliced
  • 50g feta, thickly sliced
  • 80g spinach
  • Balsamic vinegar, to serve
  • 3 garlic cloves, crushed
  • 20.00 ml roughly chopped rosemary
  • Zest and juice of 1 lemon
  • 18.20 gm extra virgin olive oil
Instructions:
  • Mix all the marinade ingredients in a shallow ceramic or glass dish and season. Add the lamb, cover, and refrigerate for at least 1 hour.
  • Preheat the oven to 220C and prepare a baking tray by lining it with baking paper.
  • Cut each potato into 10-12 wedges, coat with oil and season generously. Arrange wedges flat-side down in rows on the tray lined with parchment paper. Bake until golden, about 30 minutes.
  • Preheat a non-stick frypan over high heat.
  • Once the lamb is hot, take it out of the marinade and cook in batches for 3-4 minutes on each side, adjusting time based on thickness. Transfer to a plate, cover, and let it rest for 5 minutes before serving.
  • Layer capsicum, feta, and spinach on each salad and drizzle with the cooking juices. Finish by sprinkling a few drops of balsamic vinegar over the lamb.

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