Summer Salad - Marinated Lamb & Goats Cheese
Recipe type: Main
Serves: 3
  • 250 grams lamb backstrap or piece of butterflied lamb shoulder
  • Marinate
  • ½ teaspoon dried chilli flakes
  • 1 teaspoon ground cumin
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • Salad
  • 150-200 grams of mixed rocket, baby spinach leaves and lettuce
  • 150-200 grams cherry tomatoes - halved
  • 100 grams of haloumi cheese - cubed
  • 350 grams pumpkin - cubed and baked
  • 1 small capsicum - quartered and baked then sliced
  • Dressing
  • pinch ground cumin
  • 2 teaspoons honey
  • 1 tablespoon olive oil
  • ½ lemon juiced
  1. Combine the ingredients for the marinate and massage into the lamb. Allow to marinate for a few hours or overnight if possible
  2. Cook the lamb until rare/medium rare over a high heat
  3. Allow to sit for 5 minutes then slice thinly against the grain
  4. Brown the haloumi cubes in a hot pan and remove to add to the salad
  5. Lay out the salad ingredients on a platter and top with the cooked lamb and drizzle with the dressing
Alternate serving suggestions:
Swap the haloumi for goats cheese or feta
Serve on cous cous instead of salad
Add char grilled zucchini and a sliced boiled egg
Cook and Prep time for this recipe do not include time to marinate the lamb
The longer you marinate the meat the more fabulous the flavor
Recipe by A Fresh Legacy at