Spring Lamb Salad

August 22, 2016
Posted in Recipes
August 22, 2016 Kate Morland

The chilly evenings sometimes call for slow-roasted lamb infused with some fresh herbs from the garden.

This was a little mix-and-match effort from roaming through the kitchen. I hope you enjoy; you can modify this in so many ways to create a flavour combo your family will love! I’ve given you a few substitute ideas to help you look beyond roast lamb and spuds.

Serve 4 – with leftovers. 


  • ~400g Roast lamb, diced or shredded
  • 1/4 pumpkin, diced
  • 1 onion, diced
  • 2 Tbsp olive oil
  • drizzle maple syrup
  • 1 cup pearl barley, quinoa, brown rice or couscous (cooked as per instructions on the packet)
  • Crumbled feta
  • Handful walnuts
  • Handful mint, sliced finely
  • 1 lemon or lime, zest, and juice
  • Salt and pepper to season


  1. Roast lamb or slow cook it. We rubbed rosemary and olive oil over the small shoulder and cooked in 2cm of water for ~5-6 hours on 130deg.
  2. Meanwhile, prepare grain of choice. I used pearl barley, 1 cup raw with 2 1/4 cup water simmered for 30-40min. I personally prefer brown rice or couscous. The barley was rather chewy!
  3. Chop the pumpkin/onion and toss in olive oil with a drizzle maple syrup and bake for 20-30min until cooked but not mushy 180deg.
  4. Combine all ingredients in a bowl and gently combine. This salad lasts for a few days as lunch leftovers!
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