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  • Quick
  • Easy
  • Serves 4
  • 10 minutes prep
  • 20 minutes cook

Lamb & mint salad

lamb and mint salad

Vibrant and full-flavoured, this is summer on a plate!


Lamb & mint salad

  • 10 medium potatoes, boiled until just cooked, cut into 2cm pieces
  • 4 tbsp olive oil
  • 20 cherry tomatoes
  • 1 cup mint leaves, chopped
  • 50 ml red wine vinegar
  • 2 x 225g lamb loins
  • 1 tbsp cumin seeds
  • 200 g thin green beans, blanched
  • 2 cups rocket leaves
  • salt and pepper


  1. Preheat oven to 200ºC. Place potatoes and 1 1/2 tbsp olive oil into a baking dish. Season. Cook for 15 minutes then add cherry tomatoes. Cook 5 more minutes.
  2. To make the dressing, whisk 1 tbsp olive oil with 1/2 cup chopped mint leaves and the red wine vinegar. Season and set aside.
  3. Rub lamb with remaining oil and cumin seeds. Place in a nonstick frying pan over a high heat. Season. Seal on all sides then cook on medium heat, 5 to 10 minutes. Set aside to rest.
  4. Thinly slice lamb. In a large bowl toss lamb with beans, potatoes, tomatoes, rocket and remaining mint. Add dressing and toss, then serve.


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