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Recipe: Mint, Cucumber and Lamb Salad

This salad is a really filling meal, with chunky pieces of tomato and cucumber giving it lots of crunch. (Serves 4)


  • 1 tsp ground cumin
  • 2 tbsps olive oil
  • sea salt and cracked black pepper
  • 6 Pasture Fed lamp rump steaks
  • 2 Lebanese cucumbers, halved and sliced
  • 1 red onion, thinly sliced
  • 3 tomatoes, cut into wedges
  • 1 cup of mint leaves

Yoghurt dressing

  • 1 cup natural yoghurt
  • 2 tbsps lemon juice
  • 2 tbsps chopped mint leaves


  • Preheat BBQ or pan to medium high.
  • To make the yoghurt dressing, combine the yoghurt, lemon juice and mint and set aside.
  • Combine the cumin, oil, salt and pepper and brush over the lamb.
  • Toss the cucumber, onion, tomato and mint together.
  • Cook the lamb for a few minutes on each side or until cooked to your liking. Allow to rest for a few minutes then slice.
  • If you prefer, spoon some of the dressing in to the salad and toss to gently coat.
  • Serve the salad in to bowls, top with lamb and pour over the yoghurt dressing.


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