Name: Warm lamb salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram lamb backstrap or fillet, trimmed; 1 lemon, grated rind and juice; 2 tablespoon olive oil; 2 teaspoon rosemary leaves; 1 clove garlic, crushed; 200 gram mixed salad leaves; 450 gram can baby beets, drained and halved; 340 gram jar marinated artichoke hearts; 1 small red onion, sliced; 30 gram crumbled goat's cheese; 1 tablespoon red wine vinegar

Warm lamb salad

This tasty warm lamb salad is quick to prepare and perfect for a light Summer dinner.

Serves 4

Prep

20M

Cook

10M

Total

30M

Skip to Recipe

Ingredients

500 gram lamb backstrap or fillet, trimmed

1 lemon, grated rind and juice

2 tablespoon olive oil

2 teaspoon rosemary leaves

1 clove garlic, crushed

200 gram mixed salad leaves

450 gram can baby beets, drained and halved

340 gram jar marinated artichoke hearts

1 small red onion, sliced

30 gram crumbled goat's cheese

1 tablespoon red wine vinegar

Method

1.Place lamb in a shallow dish. Combine lemon juice and rind, 1 tablespoon of oil, rosemary and garlic in a small jug. Pour over lamb, turning to coat well. Cover and refrigerate 15-20 minutes to marinate, basting occasionally.

2.Pre-heat chargrill or barbecue plate on high. Cook lamb 5-10 minutes, turning once, until cooked to taste. Cover loosely with foil. Rest 5 minutes. Cut into thin slices.

3.In a bowl, combine remaining ingredients. Arrange on a serving platter and top with lamb. Season to taste and serve.

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Ingredients

Method

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