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Spring Lamb Salad

Spring Lamb Salad

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. Enjoy!

Ingredients (Serve 4 w 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 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!

About the Author

Kate Morland

Kate Morland

This blog was started during my pregnancy in 2015 with our 3rd child. Toby and I are busy; we love our crazy busy life fill of active adventures, healthy food and taking time to smell the roses. We want to share our experiences with you to inspire and empower healthy and fulfilling lives. Watch us as we grow! 

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