Warm lamb and vegetable salad

Recipe from: 13 October 2010

Ingredients 15
Servings 4
Time 25 mins


  • 600
    deboned leg of lamb
  • Salt and freshly ground black pepper
  • 4
    lavender sprigs
  • 2
    red onions, peeled and sliced into rings
  • 15
    olive oil
  • 15
    brown sugar
  • 1
    red pepper, deseeded and cubed
  • 1
    green pepper, deseeded and cubed
  • 1
    yellow pepper, deseeded and cubed
  • 4
    brown mushrooms, cleaned and sliced
  • 4
    baby marrows cut into slices
  • 500
    baby potatoes
  • 200
    fresh asparagus
  • A variety of lettuce and herb leaves
  • Verlaque Sweet basil, olive oil and tomato balsamic reduction splash


90 mins
Preheat the oven to 160ºC.
Lightly season the lamb with salt and pepper.
Place 2 sprigs of lavender in an oven dish , put the lamb in and place the other 2 lavender sprigs on top, cover and bake for 60 to 90 minutes, according to your taste.
Slice into slices.
In the mean time heat the olive oil on low heat in a pan on the stove, add the onion and sugar and simmer on very slow heat until the onion is caramelized.
Put the peppers, mushrooms and baby marrows in an oven dish, season lightly with salt and pepper, drizzle with the olive oil and bake, alongside the lamb, in the oven for 45 minutes.
Boil the potatoes in lightly salted water until just soft. Drain and slice in half.
Boil the asparagus until just tender.
Place the lettuce and herb leaves on a serving platter.
Place the potatoes, asparagus, peppers, mushrooms baby marrows and lamb meat onto the leaves.
Top with the caramelized red onions and drizzle with some Verlaque sweet basil, olive oil and tomato balsamic reduction splash.
Serve whilst the meat is still warm.

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Read more on: bake  |  shallow-fry  |  lamb

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