Salad

Lemon Lamb Salad

November 18, 2015

This one is a real spring salad! I spent my Saturday morning foraging (city-foraging) at the Parnell Farmer’s Markets and picked up some delicious greens that I just couldn’t wait to get home. Just before I left I thought I would treat myself to some oil and I am so glad I did. Ti Kouka Estate are frequent visitors at the market and their oil really is beautiful. I have so many olive oil memories, theirs is delicious and brings them all back.

Olive OilMy Grandad has had a salad, every lunchtime for as long as I can remember, he drizzles it with olive oil, a touch of salt and pepper and it’s ready. I remember being with him during school holidays, or if I was sick, and being so excited for lunch, I can still taste the oil now! Suffice to say, me and olive oil go way back!

The Ti Kouka oil i’ve used for this salad is their lemon variety. The lemons have their peels taken off finely before being pressed with the olives and the result is amazing. The oil has a real depth whilst still tasting light and fresh. Completely different to if you were to just add lemon juice to a dressing. Lemon isn’t normally my first choice when I think of red meat but everything else in the Salad was just perfect for it so I did it anyway. The lemon oil is really rich and actually works deliciously well with the lamb but this salad would also be great with chicken or fresh fish too. I don’t think I need to explain lemon with mint and potatoes, or on delicious broccolini… no brainer. I’m a huge fan of bread with a meal too so we had some oil to dip with too, yum!

20130515-20Lamb Salad Spread20130515-12


Lemon Lamb Salad

(serves 3)

  • 2 Lamb Loin Fillets
  • Ti Kouka Lemon Infused Olive Oil
  • 100g of Creamy Feta
  • 500g of New Potatoes (so many at the markets at the moment!)
  • 2 Bunches Baby Broccoli/Broccolini
  • Big Handful of Cherry Tomatoes
  • 2 Cups of Baby Frozen Peas
  • 3 Big Handfuls Baby Spinach Leaves
  • A Bunch of Fresh Mint
  • A Loaf of Your Favourite Bread for Sharing
  • Salt and Pepper to Taste
  1. Wash your potatoes if necessary and chop in half (smaller if not using new potatoes). Place these in a pan of cold water and bring to the boil. At this point make sure your lamb is out of the fridge and resting at room temperature. We’re going to get everything ready before we cook it so it’s warm when it’s served.
  2. In a pan of boiling water, blanch your broccolini. It will only need a couple of minutes, drain and refresh (I normally just run mine under cold water, not a real refresh but it helps and I never have enough ice on hand for an ice bath!). Refreshing helps to stop the cooking process so your broccolini stays super crunchy and fresh.
  3. Rinse the pan and bring some more water to the boil. Boil your peas until just defrosted, promise me you won’t leave them too long. I literally did that the next day with some peas for the week and they weren’t anywhere near as tasty. Drain them and rinse with cold water, set aside.
  4. Chop the tomatoes in half and place into a bowl, crumble most of the feta into them leaving some for a garnish. Give a quick stir and set aside. Wait for your potatoes to cook and then drain.
  5. Chop your mint very finely, take a large pinch and stir through your peas. Take the rest of the mint and toss through your potatoes.
  6. At this point we’re almost ready to cook the lamb. For this recipe I prepped all of the ingredients separately because I like to dress them all on their own. So, salt your broccolini and place in a serving bowl or on a platter. Toss a couple of good glugs of lemon olive oil through your potatoes and add some salt and pepper. Pop those in the bowl too. Add your spinach to the same platter. Pour about a teaspoon of oil onto your peas and toss with some salt and pepper. Slice your bread and get some olive oil ready to dip.
  7. For the lamb, warm some olive oil in a pan on a medium heat. Once heated, fry the loins in a pan, whole, for 3 mins on each side. Trust that the lamb will be beautiful at this point but if you do like it a little more done, leave for an extra minute on each side. Leave to rest for 5 minutes and then slice.
  8. Pop the lamb on top of your platter, give one final good drizzle of olive oil and serve. Use tongs so you can get a little bit off everything delicious.

Tomatoes and FetaLamb Salad 2

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