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Warm Greek lamb salad with mint pesto

Warm Greek lamb salad with mint pesto

Total Time
40 min
30 min
10 min
Feta and olives sprinkled over tender lamb makes this platter perfect!


Lemon zest

2 tsp

Dried oregano

1 tsp


2 clove(s), crushed

Lamb backstrap, raw

450 g, (buy 500g), fat trimmed

Fresh mint

1½ cup(s), (1 bunch), leaves picked

Lemon juice

2 tbs

Olive oil

1 tbs

Slivered almonds

1 tbs, toasted (see tip)

Red capsicum

2 medium, cut into 3cm wide strips


80 g, baby

Cherry tomatoes

250 g, halved

Black olives, drained

cup(s), (50g)

Reduced fat feta cheese

80 g, crumbled


1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)


  1. Combine lemon zest, oregano and half the garlic in a baking dish. Add lamb and turn to coat. Cover and set aside in the fridge.
  2. To make pesto, process mint, lemon juice, oil, almonds and remaining garlic in a food processor until a paste forms. Transfer to a bowl, cover and set aside.
  3. Preheat a chargrill or barbecue grill on medium heat. Cook capsicum, turning, for 10 minutes until tender and lightly charred.
  4. Meanwhile, lightly spray lamb with oil and grill for 4 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes before slicing thinly.
  5. Combine rocket, capsicum and tomato on a platter. Top with lamb, olives and feta. Dollop with pesto and serve with lemon wedges.


SERVING SUGGESTION: To serve with garlic bread (contains gluten), grill 4 x 40g slices sourdough bread for 1–2 minutes each side or until golden. While still warm, rub 1 side of each slice with the cut side of 1 garlic clove (halved). TIP: To toast almonds, heat a small non-stick frying pan over medium heat. Cook almonds, stirring, for 2–3 minutes or until light golden.