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Lamb salad of rocket, tomato, cucumber and tahini

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2 lamb eye of loin/backstraps
200 g baby rocket
1/2 punnet red cherry tomatoes, halved
1/2 punnet yellow cherry tomatoes, halved
2 Lebanese cucumbers, diced
200 g baby green beans, trimmed, blanched
1/2 cup tahini or hummus dip
1 tsp smoky sweet paprika (optional)


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


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