Spiced lamb summer salad

My Spice lamb summer salad, a wonderfully fresh salad, that combines beautifully spiced lamb with a fruit burst from the fresh papaya and pomegranate seed. Perfect for a lunch on a warm summer’s day. Easy to make and sure to impress.

Spiced lamb summer salad

  • Servings: 4
  • Difficulty: Easy
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A combination of beautifully spiced lamb with fresh salad leaves and fresh fruit twist. Ideal for a lunch on the hot summer days.


Spice lamb summer salad

For the marinated Lamb

  • 4 Lean lamb leg steaks
  • 2 cloves crushed garlic
  • 5 tbsp Natural Yogurt
  • 2 Cloves garlic, crushed
  • 1 tbsp mild curry powder
  • 2 tbsp coriander (cilantro), finely chopped
  • 2 tbsp mint, finely chopped
  • Ground Himalayan pink salt
  • Freshly ground black pepper

For the Marinade

  • 100g Natural yogurt
  • juice of 1 Orange
  • 1/2 tsp ground cumin
  • 1/4 tsp mild chilli powder
  • 2 tbsp coriander (cilantro), very finely chopped
  • 2 tbsp mint, very finely chopped

For the Salad

  • 200g mixed salad leaves
  • 25g lambs lettuce (substitute baby spinach if lambs lettuce is unavailable)
  • 200g (approx) papaya, cut into 1cm cubes
  • 100 pomegranate seeds


  1. The day before, place the lamb into a non-reactive bowl (glass, ceramic etc). Mix the garlic, ginger, yogurt, curry powder, lime juice and chopped herbs, add to the lamb, season to taste and stir well to cover the lamb. Cover the bowl with cling film and marinate in the refrigerator for 12 to 24 hours.
  2. In a small mixing bowl, add all the ingredients of the dressing, whisk to mix well. Season to taste and set aside till needed.
  3. Heat a skillet or heavy based frying pan, on a medium heat and place the lamb steaks in the pan, in a single layer. If needed, cooking in batches if using a small pan, as you don’t want to overcrowd the meat in the pan. Cook for 4 to 5 minutes each side, them rest for 5 minutes. (if you prefer you lamb moe on the pink side cook alittle less, cook more for well done)
  4. Now add all the salad leaves to a large serving bowl, cover with the dressing and toss to coat the leaves.
  5. Slice the lamb steaks into thin slices and add to the top of the salad.
  6. Finally, dress the salad with sprinkles of the papaya and pomegranate seed.

Forward planning is the key with this salad, the longer you can leave the lamb in the marinade the better. I usually aim for a full 24 hours, so prep the lamb at about lunchtime on the day before I need the salad.

Spice lamb summer salad, perfect for a summer lunch, or as a starter for a great dinner party.

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