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Lamb Salad

Summery Shaved Lamb Salad


This salad is the ideal way to make use of lamb leftovers. The rich meat is complemented by the fresh vibrant ingredients in the salad.

  • Serves: 6 |
    6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 0 mins
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Curry Leaf Dressing

10 g curry leaves fresh
3 g fresh coriander
1 g fresh chilli
80 g castor sugar
1 C (250 ml) lime juice
100 ml olive oil
10 g salt

¼ C (60 ml) Greek yoghurt

Lamb Salad

2 medium sized brinjals, cut in half, scored across 1 cm apart
olive oil
2 peaches, cut in halves
2 shallots, peeled and lightly trimmed

250 g cooked lamb, thinly shaved
1 x head baby gem lettuce, washed, dried, outer leaves trimmed off (the sweeter inner leaves of the head are tastier!)
50 g baby spinach, washed and dried
1 Tbsp (15 ml) pine nuts, lightly toasted in a dry pan
1 Tbsp (15 ml) pomegranate arils
½  red chilli, deseeded, thinly sliced (you can use the whole chilli for more heat)
salt and pepper to taste
5 g fresh curry leaves
thyme flowers
10 g Asian micro greens (green radish, purple radish, mustard, mezuna, tatsoi, shiso)
5 g fresh garden mint
fresh ground black pepper to taste

150 ml curry leaf dressing
Maldon sea salt to taste

Try this amazing Greek Lamb Roast recipe.

Curry Leaf Dressing

Blend all of the ingredients, except the yoghurt, together using a stick or jug blender until smooth. Measure out 150 ml of the dressing and combine with the yoghurt to make a creamy dressing. The remaining dressing will be delicious and can be kept. Refrigerate until needed.

Lamb Salad

Preheat the oven to 170 °C.

Brush the brinjal with olive oil, season with salt and pepper and roast for 35 minutes. Once cooled slice the brinjal at an angle into 2 cm slices.

Warm a griddle pan and grill the peaches until slightly charred with grill marks. Then, place the peaches and shallots into a roasting dish. Season with salt and pepper. Place the roasting dish into the oven at 170 °C for 10 minutes and then remove and allow to cool.

Slice the shallots in half and flake the layers. Slice each peach half into wedges.

Arrange the salad; start by combining the lettuce, baby spinach, chilli, pine nuts, fresh mint, thyme, curry leaves and pomegranate seeds and add some of the dressing and seasoning.

Then add the shaved lamb, peaches and brinjal. Finish the salad with microgreens, the ingredients and place the rest of the dressing on the side.