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Grilled lamb salad with fresh mint, feta and peas

Brigitte Hafner
Brigitte Hafner

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Grilled lamb salad with fresh mint, feta and peas.
Grilled lamb salad with fresh mint, feta and peas.Marina Oliphant

Sometimes, you eat a dish and its flavours fill you and stay with you, lingering on your palate and memory for months, even years.

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Ingredients

  • 4 lamb rumps OR 2 lamb backstraps (boned and trimmed loin of lamb)

  • olive oil

  • salt and pepper

  • ⅓ cup mint leaves, torn or chopped

  • ⅓ cup parsley leaves

  • 500g fresh peas, shelled, or 140g shelled peas

  • 300g feta, cubed

  • ½ red onion, thinly sliced

  • extra-virgin olive oil

  • juice of 1 lemon

Method

  1. Coat the lamb with olive oil, season with salt and pepper and cook on barbecue or in a hot frying pan until brown on both sides.

    If you are using the rump: you will need to cook the lamb a few minutes on each side then finish in the oven. It will require 10-12 minutes altogether.

    If you are using the back strap: they will only require 2-3 minutes on each side (no oven time). Rest for a few minutes while you make the salad.

    For the salad

    Cook the peas in boiling salted water for 5 minutes or until just tender. Drain and rinse under cold water.

    Toss the mint, parsley, peas, feta and onion together, season with salt and pepper, and dress with extra-virgin olive oil and lemon juice.

    To serve 

    Slice the lamb and arrange with the salad on individual serving plates.

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Brigitte HafnerBrigitte Hafner is a chef, restaurateur and recipe writer.

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