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Lamb salad of rocket, tomato, cucumber and tahini



Prep Time


Cook Time



2lamb eye of loin/backstraps
200 gbaby rocket
½ punnetred cherry tomatoes, halved
½ punnetyellow cherry tomatoes, halved
2Lebanese cucumbers, diced
200 gbaby green beans, trimmed, blanched
½ cuptahini or hummus dip
1 tspsmoky sweet paprika (optional)


1Brush the lamb with oil and season with salt and pepper. Preheat a non-stick pan to moderately hot.
2Cook one side of lamb until the first sign of moisture appears, then turn once and cook until done to your liking.
3Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
4Remove lamb from the heat, loosely cover and allow to rest for 3 minutes. While the lamb rests, divide the rocket, tomatoes, cucumber and beans between four serving plates.
5To serve, slice the lamb diagonally and place on top of each salad. Serve tahini in small bowl and sprinkle with paprika.


You can replace the eye of shortloin/backstrap with lamb fillet/tenderloin, lamb round or topside steaks.
Always preheat the pan when you are cooking meat to ensure it browns well.
Use a pan that suits the quantity of meat to be cooked so that it doesn’t stew in the pan.
Always oil the meat and not the pan so that the oil doesn’t burn.

Recipe suggessions based on what you have in your fridge.

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