Lamb fillet salad with green pesto dressing

Pesto dressing adds zing to this fresh lamb salad.

  • 20 mins cooking
  • Serves 4
  • Print
The oil from the marinated goat's cheese adds an extra depth of flavour to this dish. The cheese we used was marinated in a mixture of olive oil, garlic, thyme and chilli.
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Lamb fillet salad with green pesto dressing
  • 8 (550g) lamb fillets
  • 1 clove garlic, crushed
  • 1 tablespoon olive oil
  • 4 (320g) flat mushrooms
  • 1 small red onion (100g), cut into thin wedges
  • 3 medium heirloom tomatoes (450g), quartered
  • 1 medium radicchio (200g), leaves separated
  • 25 grams baby rocket leaves
  • ½ cup (100g) soft marinated goat's cheese
  • 2 tablespoon marinating oil from goat's cheese (above)
  • ¼ cup fresh micro cress
Green pesto dressing
  • 1/2 cup (130g) baby spinach pesto
  • 1/4 cup (60ml) olive oil


Lamb fillet salad with green pesto dressing
  • 1
    Combine lamb, garlic and oil in a medium bowl.
  • 2
    Cook mushrooms and onion on a heated oiled grill plate (or grill or barbecue) until browned and just tender; season. Remove from heat; cover to keep warm.
  • 3
    Cook lamb on heated oiled grill plate for 10 minutes or until cooked as desired. Remove from heat; rest, covered, for 5 minutes before slicing.
  • 4
    Meanwhile, make spinach pesto dressing. Place ingredients in a small screw-top jar; shake well to combine.
  • 5
    To make green pesto dressing, place ingredients in a small screw-top jar. Shake well to combine.
  • 6
    Place mushrooms and onion in a large bowl with tomatoes, radicchio, rocket and reserved marinating oil; toss gently to combine. Season to taste.
  • 7
    Add lamb to salad; toss to combine. Arrange salad on a large serving platter. Top with crumbled cheese; drizzle with dressing and sprinkle with micro cress.

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