Try this delicious meal of Warm lamb, zucchini and fetta salad



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juice of 1 lemon
2 tablespoons oil
2 garlic cloves, crushed
2 lamb backstraps (see tip)
700g baby zucchini, ends trimmed, halved lengthways (see tip)
120g baby spinach
1/2 cup mint leaves, torn
100g fetta, crumbled

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. Combine half of lemon juice, 1 tablespoon of oil and garlic in a shallow dish. Add lamb and turn to coat. Refrigerate for 1 hour to marinate.

2. Preheat a lightly oiled chargrill on high. Cook zucchini halves, cut side down, for 1-2 minutes, until marked. Transfer to a bowl and drizzle with remaining lemon juice and oil. Cover and set aside.

3. Meanwhile, cook lamb on same chargrill for 3-4 minutes each side. Remove from heat, cover loosely with foil and rest for 10 minutes before slicing.

4. Toss spinach and mint through zucchini. Serve salad topped with sliced lamb and crumbled fetta.

The lamb backstrap is the eye of the shortloin which is further down the back from the lamb rack and loin. It’s not to be confused with the fillet or tenderloin, the thin tender strip from the same area.

Use sliced zucchini if you can’t find any baby zucchini.