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Warm lamb salad

Serves 4
Prep time: 20 minutes
Cooking time: 30 minutes

"Full of flavour, this is our favourite spring lamb dish. It is a one-dish dinner fit for all sorts of gatherings and is always described as delicious. Asparagus makes this a spring dish or aubergine makes it suitable for other seasons."



  • 500g lamb (fillets or steaks)
  • 1 red onion
  • 1 large kumara
  • 1 red pepper
  • 2 bunches asparagus (or 1 aubergine)
  • 150g feta
  • 150g sun-dried tomatoes
  • 150g black olives
  • 2tsp crushed garlic
  • Balsamic vinegar
  • Olive oil
  • Salt and pepper to season
  • 1 lettuce or mixed lettuce leaves
View the method
  1. Cut lamb and kumara into bite-size cubes. Slice each asparagus spear into 3 pieces (or cut aubergine into cubes). Slice onion and pepper. Cut feta into cubes. Cut sun-dried tomatoes into thin slices.
  2. Heat 1 tsp garlic and oil in pan. Add onion to fry, then pepper and then asparagus (or aubergine). Remove from pan.
  3. Heat 1 tsp garlic and oil in pan. Fry kumara till browned. Remove from pan.
  4. Heat oil and balsamic vinegar and sear lamb. Season with salt and pepper.
  5. Arrange lettuce on large platter.
  6. Mix everything else gently together and place on top of lettuce.
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