Spiced carrot, apple & raisin salad with lamb

Spiced carrot, apple & raisin salad with lamb brought to you by Taste.

By Luca Villari
  • 30 mins preparation
  • Serves 4
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  • 2 lamb backstraps (around 180g each), trimmed
  • 4 tablespoon vegetable oil
Spice mix
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon cumin seeds
  • 1 tablespoon black peppercorns
  • large carrots, peeled and grated
  • 1 lemon, zest and juice
  • 1/2 cup raisins
  • 1 tablespoon sugar
  • 4 tablespoon boiling water
  • 1/2 cup coriander leaves, shredded
  • 2 tablespoon extra virgin olive oil
  • 2 granny smith apples, peel on, cut into 5mm matchsticks
  • 1/2 cup pecans, toasted for 4-5 minutes in a 180°c oven
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon wholegrain mustard (check label if eating gluten free)
  • 1 teaspoon honey


  • 1
    Preheat oven to 200°C.
  • 2
    Place lamb on a chopping board and season evenly with salt and pepper.
  • 3
    Heat oil in a Tefal Reserve Collection Grill Pan until hot, sear the lamb for 1 minute on each side and then transfer to an oven tray.
  • 4
    Place tray in oven and cook for 2-3 minutes for medium rare (or longer if you prefer it more well done). Remove tray and rest lamb for 5-6 minutes.
Spice mix
  • 5
    Place the spices in a small frying pan over a low heat and cook for 2-3 minutes or until spices smell fragrant.
  • 6
    Remove and grind to a fine powder.
  • 7
    Place carrot in a mixing bowl. Place lemon zest and juice in a small pot, add raisins, sugar and water and bring to the boil.
  • 8
    Take off heat and leave for 5 minutes to infuse then pour into the bowl containing the carrot. Add spices, coriander leaves, oil, apple matchsticks and pecans.
  • 9
    Season to taste then mix thoroughly with your fingers.
  • 10
    For the dressing, mix all the ingredients together.
  • 11
    Slice the lamb into 5mm-thick slices and arrange on plates, place carrot salad on top and drizzle with dressing.


  • Tefal Reserve Collection Grill gives the lamb lovely chargrilled marks without having to put on the barbeque.