Crusted Lamb and Mint Salad

A fantastic and versatile recipe, you can add basil to the herb mixture  use lamb racks instead of back straps so quick and super delicious


  • 2 x lamb backstraps, thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • sea salt and cracked pepper
  • 2 tbsp ground cumin
  • 3 celery stalks
  • 200g feta cheese, sliced
  • 3/4 cup flat leaf parsley
  • 1/4 cup pine nuts, toasted
  • chargrilled pita bread to serve

Cumin Dressing

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 garlic clove
  • 1/4 tsp ground cumin
  • sea salt and cracked black pepper


  1. To make the dressing, place all ingredients in a bowl, whisk to combine. Set aside.
  2. Place the lamb, oil, lemon juice, salt and pepper in a non-stick metallic bowl and toss to coat. Dust the lamb with the cumin.
  3. Heat a medium non stick frying pan over high heat. Cook the lamb for 1-2 minutes or until cooked to your liking.
  4. Place the lamb, celery, feta, mint, parsley and pine nuts in a bowl and toss to combine. Place the chargrilled pita on plates, top with the lamb mixture and spoon over the cumin dressing.

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