Lamb fillet salad

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A quick and easy meal starts by tenderising the lamb fillets in lemon marinade and lightly cooking. Tossed with fresh vegetables and feta cheese. Finally, drizzled with a refreshing rosemary lemon dressing. Tastes as good served with the lamb warm or cool, which makes it a versatile meal for cool and warmer months.


Lamb Marinade

  • 500g / 18oz lamb fillets – thin fillets or halved lengthwise
  • 1/2 teaspoon dry oregano
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon rind
  • 2 tablespoons olive oil


  • 2 Lebanese cucumbers – washed, quartered, seeds removed, sliced
  • 20 cherry tomatoes – washed, halved
  • 1 small red onion – peeled, rinsed, halved, sliced finely
  • 1 red & 1 green medium oak lettuces or similar – washed, drained
  • 200g / 7oz feta cheese – cut into cubes
  • 25 Kalamata olives


  • 4 tablespoons olive oil
  • 6 tablespoons lemon juice
  • 2 tablespoons fresh rosemary leaves – washed, sliced
  • 1 clove garlic – peeled, rinsed, crushed


  1. Add all marinade ingredients except lamb to a small bowl, mix.  Add lamb and rub.  Set aside.
  2. Prepare salad vegetables and cheese.  Add to a large salad bowl beginning with lettuce leaves.
  3. Prepare dressing and set aside.
  4. Pre-heat a griller press / grill on medium to high. 
  5. Cook lamb fillets in griller press for 3-4 minutes, the griller press cooks both sides simultaneously.  Adjust cooking time depending on grill used or desired taste.
  6. Place on a plate and allow to rest for 2 minutes.
  7. Slice the lamb into thin slices.
  8. Add lamb to salad bowl.  Drizzle dressing over lamb salad.  Mix lightly and serve.

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