Making the most of the very best new season ingredients, this roast lamb salad makes for a fantastic weeknight dinner or weekend lunch. Made with spring roasted lamb, finely sliced vegetables and finished with a herby dressing.
30 Minutes. Spring cooking at its very best.
400g butterflied lamb leg
1 medium fennel bulb
2 sprigs mint
2 sprigs parsley
¼ teaspoon chilli flakes
2 corn cobs
Preheat oven & marinate lamb
Preheat the oven to 200ºC. Rub lamb with a drizzle of olive oil, salt and pepper.
Place a fry pan on a high heat. When hot (not smoking hot) sear lamb on each side for 2 - 3 minutes. Place the lamb in the oven and roast for 8 minutes for rare or 10 – 12 minutes for well done. Once cooked, remove lamb from tray and cover with foil to rest for 5 minutes.
Make salad & dressing
Bring a pot of salted water to boil. Remove husk from corn cobs. Once water is boiling, cook corn for 5 minutes. Cut kernels from cobs. Finely slice the fennel and zucchini. Use a mandolin if you have one. Place in salad bowl.
To make the dressing, remove leaves of mint and parsley then finely chop. Place in a small bowl with a generous drizzle of olive oil, juice of the lemon, chilli flakes (to your taste), salt and pepper. Whisk to combine.
Thinly slice rested lamb. Toss with salad and dressing to finish.
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