Lamb salad with mint dressing

Deliciously light and healthy, this lemon pepper lamb salad with mint dressing is a tasty, refreshing option for a spring lunch or dinner.

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Lamb salad with mint dressing
  • 1 tablespoon vegetable or olive oil
  • 2 teaspoon lemon pepper
  • 500 gram lamb mini roast
  • 2 telegraph cucumbers, peeled, halved lengthways, sliced
  • 3 large tomatoes, coarsely chopped
  • 1 small red onion, finely chopped
  • 1 cup mint leaves
  • 1/3 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • lemon wedges, to serve


Lamb salad with mint dressing
  • 1
    Preheat oven to 220°C (200°C fan forced).
  • 2
    Heat oil in a medium frying pan over moderate heat. Sprinkle lemon pepper over lamb. Add lamb to pan; cook for 2-3 minutes each side, or until seared. Transfer to a baking tray.
  • 3
    Bake for 20-25 minutes for medium-rare or until cooked to your liking. Cover with foil; rest for 10 minutes. Slice thinly.
  • 4
    Combine cucumber, tomato, onion and half the mint in a large bowl. Toss.
  • 5
    Finely chop remaining mint. In a jug, combine chopped mint, oil, juice, salt and pepper. Whisk until combined.
  • 6
    Spoon salad onto serving plates. Top with lamb. Drizzle with mint dressing. Serve with lemon wedges.


Beef or chicken can be substituted for lamb. You'll need about 1 bunch mint. Telegraph cucumbers are longer; if using another variety, you might need three.

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