Lamb and zucchini salad



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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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.