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.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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