Lamb Salad

Nigel Smith's recipe for succulent lamb fillets on a bed of balsamic-dressed leaves makes a wonderfully simple starter or light meal
Lamb Salad
  • Rating:
  • Serves: 2 as a starter or light meal
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 small leek, trimmed and sliced into thin strips
  • groundnut oil, for deep-frying
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 lamb fillets, about 225g each
  • 6 cherry tomatoes
  • 2 handfuls mixed salad leaves
  • a few drops of balsamic vinegar
  • black pepper

For the balsamic dressing:

  • 2 tbsp extra virgin olive oil
  • 2 tsp balsamic vinegar
  • 1/2 tsp sugar
  • 10 mint leaves, chopped
  • black pepper


1. Preheat the oven to 190°C/gas 6.

2. In a saucepan set over medium-high heat, heat enough groundnut oil for deep-frying. When the oil is very hot, throw in the leek strips and deep fry until golden brown. Remove with a perforated spoon and drain on paper towels. Set aside and keep warm

3. Season the lamb fillets with salt and pepper.

4. Heat the olive oil and butter in a frying pan large enough to take the lamb fillets and cherry tomatoes in a single layer. Place the fillets in the pan and fry over medium-high heat until browned all over.

5. Put cherry tomatoes in the pan with the lamb. Transfer to the preheated oven for 3 minutes.

6. Combine the balsamic dressing ingredients and whisk until smooth.

7. Put the salad leaves in a bowl and toss with the dressing. Place the leaves in the centre of individual serving plates.

8. Remove the lamb from the oven. Place on paper towels to mop up any grease.

9. Slice each lamb fillet into three. Arrange around the salad greens with the cherry tomatoes. Drizzle the lamb with a few drops of balsamic vinegar. Place the deep-fried leek on top.

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