Warm Greek Lamb Salad

Sarah H has summer covered with a delicious and refreshing remedy: Warm Greek Lamb Salad. Now that summer is here, try this light and lovely Greek inspired Lamb Salad. Perfect for a lazy evening with a nice dry white wine.







400g lamb backstrap
1/4 cup olive oil
160g dried figs, chopped
2 garlic cloves, crushed
100g baby rocket leaves
1 bunch Asparagus, blanched
1 small red onion, thinly sliced
3/4 cup kalamata olives
120g feta cheese, crumbled
2 limes, rind finely grated, juiced
1/4 cup mint leaves, shredded
Crusty bread, to serve


Step 1

Season lamb with salt and pepper. Heat 2 teaspoons oil in a large non-stick frying
pan over medium-high heat. Cook lamb, in 2 batches, for 4 minutes each side for
medium or until cooked to your liking. Transfer to a plate. Cover with foil. Blanch
asparagus while lamb is cooking.

Step 2

Reduce heat to medium. Add 2 teaspoons oil to pan. Add figs and garlic. Cook,
stirring, for 2 minutes. Transfer to a large bowl. Add rocket, mint, onion, olives and
feta. Toss gently to combine.

Step 3

Slice lamb into 1cm-thick slices and place with the asparagus over the rocket
mixture. Whisk remaining 2 tablespoons oil, lime rind and juice. Pour over salad.
Toss gently. Season with salt and pepper. Serve with crusty bread.

*If rocket is not to your taste, try swapping out half of the rocket for Baby Spinach
instead for added sweetness.

**Lemons can also be used instead of limes. Use 1 large Lemon for this recipe.

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