Warm Salad of Lamb, Feta and Red Capsicum Mayonnaise

A colorful salad that is refreshing alongside the lamb chops.



    *  Allow 4 cutlets or approximately 150g lean, trimmed lamb per serving
    *  Sheep's milk cheese (eg Hipi Iti)


    *  1 or 2 small gourmet potatoes per serving
    *  2 tsp chopped flat-leaf parsley
    *  100ml extra virgin olive oil
    *  1 small clove garlic, crushed
    *  Milled pepper and salt

Red capsicum mayonnaise

    *  1 medium-sized clove garlic, peeled
    *  1 large red capsicum, roasted, skinned
    *  1 small chilli, seeds removed
    *  Pinch of saffron threads
    *  2 egg yolks
    *  Juice of ½ a lemon
    *  125ml virgin olive oil
    *  125ml vegetable oil
    *  Milled pepper
    *  Maldon salt


    *  Slow-roasted tomatoes
    *  A selection of salad leaves
    *  18 whole, good quality olives
    *  Balsamic vinaigrette
    *  Fresh basil sprigs



The Potatoes

Boil or steam the potatoes until tender but not too soft. Allow to cool then slice and lay in a shallow dish. Chop the parsley then mix into the olive oil, add garlic and season with pepper and salt.

Evenly pour over the sliced potatoes, cover and refrigerate for at least one hour.

The Mayonnaise

Using a food processor, make a paste from the garlic, roast capsicum, chilli and saffron. Add the egg yolks and lemon juice and continue to process until light in colour. Slowly add the oil mixing as you go until it is all in. Season to taste with pepper and salt then store in a stainless steel bowl.

The lamb

Season the lamb then sear well on all sides. Roast in a pre-heated oven to medium-rare. Once done allow to rest and if possible keep just warm.

Cut the cheese into quite thick slices then place on a tray ready to warm through.

To serve

Lightly warm the sheep's milk cheese and the roasted tomatoes.

Divide the sliced potatoes between each plate then top with some sliced cheese. Arrange cutlets and warmed tomato on the potatoes.

Note: If using a lamb cut such as topside, rest it well then slice and arrange in the same way.

Scatter olives and salad leaves around the plate then drizzle over a little balsamic vinaigrette. Spoon on the capsicum mayonnaise and garnish with fresh basil.

Serve right away.


This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License.

Source: http://www.recipes.co.nz/warm-salad-of-lamb-feta-and-red-capsicum-mayonnaise


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  • Millie says
    Oh my lord...........I just narrowly missed drooling all over my keyboard. Tommorow nights dinner is sorted - Thanks Get Frank!!
  • Craig says
    That's great. I have some lamb cutlets sitting at home in the freezer - it's about time I did something with them. This is a bit fancier than I'm used to - but, hey, a little bit of experimentation never hurt anyone...right?
  • Jonathan says
    hhhmmmmm, nice....
  • Nos4R2D2 says
    This would have to be the best and meatiest salad recipe I have ever encountered.
  • Rugbylocos says
    I have shown my wife this and we have to try it. It's on the menu for this weekend. It sounds delicious!
  • Dan says
    god dam im hungry

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