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Lamb Salad

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  • 2 lamb backstraps
  • 1 celery heart
  • ½  bunch Mint leaves picked
  • 100g lentils cooked (or ½ tin rinsed)
  • 1 cucumber diced
  • ⅓ bunch dill chopped
  • 2 spring onion finely sliced
  • ¼  bunch Parsley roughly chopped
  • ½ pomegranate seeds (optional)
  • 1 punnet cherry tomatoes cut in half
  • 200g quinoa cooked
  • 1 chilli finely sliced
  • Zaatar
  • Pomegranate molasses

          For the Dressing

  • 100ml white vinegar
  • 50ml pomegranate molasses
  • 2 lemons, juiced
  • 70ml olive oil
  • 1 tbsp dried mint
  • 1 tbsp zaatar

For the Zaatar

  • 2 tsp toasted sesame seeds
  • 2 tsp dried thyme
  • 2 tsp dried margoram
  • 2 tsp sumac
  • 2 tsp dried oregano
  • 1 tsp cumin seeds toasted and crushed in a mortar and pestle
  • 1 tsp salt
  • ½ tsp ground cinnamon


For the Dressing

Combine ingredients and set aside.

For the Zaatar

Combine ingredients together and set aside. Combine all ingredients together in a bowl except the lamb, molasses and zaatar. Dress with enough dressing to taste. Rub the lamb with pomegranate molasses. Cook in a hot a pan with a little oil, and cook on all sides for a few minutes and set aside to rest. Roll in zaatar mix and cut into slices and place on top of the salad. Drizzle with a little extra dressing and serve.          

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