Strawberry & Grilled Lamb Salad


  • 500g lamb rump, fillet or backstrap
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 5 tablespoons extra virgin oil
  • 1 bunch asparagus or 12 green beans
  • Punnet strawberries, rinsed green tops removed
  • ¾ punnet yellow teardrop tomatoes, halved, or yellow capsicum, diced
  • 1 small red onion, sliced
  • 3 – 4 sprigs flat leaf parsley, coarsely chopped
  • 1½ tablespoons balsamic vinegar
  • ½ teaspoon crushed garlic
  • 150g rocket or coral lettuce
  • 200g feta cheese, cubed


  • Trim lamb and place in a dish with cumin, salt and pepper and 1 tablespoon of the oil. Marinate for 1 hour, turning occasionally. Heat a heavy pan over high heat and grill the lamb for about 3 minutes each side.
  • Remove from pan and let sit for 6 – 7 mins before slicing. Blanch the asparagus or beans in lightly salted boiling water for 1 minute.
  • Drain and refresh in cold water, drain again. Cut into 5cm lengths and toss with the strawberries, cherry tomatoes, parsley and red onion.
  • Add balsamic vinegar remaining oil, garlic and salt and pepper and toss well. Serve with rocket and feta cheese.

Recipe supplied courtesy of Queensland Strawberry Industry.

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