Salad of Spring Lamb Niçoise-style with Egg Dressing

Enjoy a stylish meal with James Tanner's flavourful version of Salad Niçoise, made here with griddled lamb fillets
By James Tanner
Salad of Spring Lamb Niçoise-style with Egg Dressing
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 2 cloves garlic
  • 4 lamb fillets
  • 2 sprigs rosemary, chopped
  • 4 tbsp olive oil
  • black pepper

For the salad:

  • 6 slices of chargrilled aubergines
  • 8 slices chargrilled courgettes
  • 1 slice of char-grilled red pepper
  • 8 marinated anchovy fillets
  • handful of pitted black olives
  • 3 new potatoes, boiled and sliced
  • 2 handfuls of rocket
  • 2 plum tomatoes
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • croutons, to garnish

For the egg dressing:

  • 2 soft-boiled eggs
  • juice of 1/2 lemons
  • olive oil, to mix
  • black pepper
  • chopped parsley


1. Cut the garlic cloves in half and rub over the lamb fillets. Toss the lamb fillets with chopped rosemary, salt, freshly ground pepper and olive oil.

2. Heat a griddle pan until very hot, Add the lamb fillets to the griddle and cook for 2-3 minutes each side. Set aside to rest.

3. To make the egg dressing, peel the eggs and mash them in a bowl. Add the lemon juice and whisk in olive oil, to taste. Season with salt and freshly ground pepper and finish with chopped parsley.

4. To assemble the salad, preheat the oven to 190°C/gas 5. Place the char-grilled aubergine, courgette and red pepper on a baking sheet. Place the baking sheet in the oven and cook for 5 minutes, to warm the vegetables through.

5. Place the warmed vegetables in a large serving bowl. Add the anchovy fillets, olives, new potatoes, rocket and tomatoes. Sprinkle over the olive oil, balsamic vinegar and croutons and toss together.

6. Slice the giddled lamb fillets and layer over the salad. Spoon over the egg dressing and serve.

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