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Italian Coastal Spring Lamb Salad

Serves: 4

• 500g Coastal Spring Lamb fillets, trimmed
• Marinade 3 cloves garlic, peeled and minced
• 2 Tbsp chopped fresh oregano
• ¼ cup olive oil
• 1 tsp ground black pepper

• 1 aubergine, cut into finger-sized pieces
• 1 punnet cherry tomatoes, halved
• 4-5 spring onions, trimmed and chopped
• 10 sundried tomatoes, halved
• ½ cup basil leaves, finely chopped
• ½ cup good vinaigrette

In a resealable plastic bag or lidded container, put the lamb, garlic, oregano, olive oil and black pepper. Seal and toss well to ensure the lamb is well covered with the marinade. Refrigerate for 2-3 hours.Toss the aubergine in olive oil and pan-fry in a hot pan until well browned and softened. Place in a bowl with the cherry tomatoes, spring onions, sundried tomatoes, basil and vinaigrette. Season with pepper and salt and set aside.Preheat frying pan to a high temperature. Add the lamb, turning to brown evenly. Cook only 4-5 minutes until the fillets are medium rare. Remove from the pan and stand for 2-3 minutes before slicing thickly. Toss the lamb fillets and any juices that have collected through the salad. Serve on toasted focaccia or ciabatta bread with baby salad leaves. Accompany with your favourite garlic aioli, if wished.



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