Lamb and zucchini salad recipe

Back to search results
Created by
  Print    Enlarge text

Rate this recipe

Photography: Dean Wilmot
Photography: Dean Wilmot
  • Cuisine: Modern Australian
  • Servings: Serves 4
  • Cooking Time: Less than 15 minutes
  • Course: Lunch, Main

Lamb and zucchini salad

Ingredients

1 tablespoon olive oil
2 lamb backstraps (sirloin)
100g baby rocket
50g snow pea sprouts, trimmed
½ cup chervil
2 zucchini, trimmed, cut into ribbons, blanched

Walnut dressing
¼ cup (60ml) walnut oil
¼ cup (25g) walnuts, toasted
2 teaspoons lemon juice
1 green onion (shallot), chopped
1 teaspoon dijon mustard
View conversion table

Preparation

1. Rub oil into lamb and season well. Cook lamb on a preheated chargrill or barbecue for 3-4 minutes each side, until cooked to your liking. Remove from heat, cover loosely with foil and set aside to rest for 10 minutes before slicing.

2. Meanwhile, to make walnut dressing, place all ingredients in a food processor and process until well combined. Season well.

3. Place rocket, snow pea sprouts, chervil and zucchini in a large bowl. Add dressing and sliced lamb and toss to combine. Serve.

If you enjoyed this Lamb and zucchini salad recipe then browse more Modern Australian recipes, child-friendly recipes, low-carb recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

  Restaurant Book Online Suburb
1. Valentino's   Northbridge
2. Smithfield Tavern   Smithfield
3. Benny's Bar & Cafe   Fremantle
4. Arch Rival   Palmerston
5. Stirling Hotel   Stirling
6. Mahogany Inn   Mahogany Creek
7. Morning Star Estate   Mt Eliza
8. Anise   City
9. Artespresso   Kingston
10. The Boat House by the Lake   Barton

View all Modern Australian restaurants | Start a new search

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Spices

Use dried spices quickly and discard after a few weeks. Chef Peter Kuruvita says you can't make a good curry with ancient spices and believes many Australians have dried spices older than their children!

Glossary

More

Nashi Pear

An exotic fruit that has the texture of a pear but the flavour of an apple.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT