Spiced lamb salad with sweet potato and rocket

Spiced lamb salad with sweet potato and rocket



  • Extra virgin olive oil
  • 1 tbsp ground cumin
  • Finely grated rind of 1 lemon
  • 3 cloves of garlic, finely chopped
  • 1 tbsp chopped rosemary leaves
  • 2 fresh bay leaves, torn
  • 1kg lamb fillets, trimmed (can also use chicken or pork fillet)
  • 2 orange sweet potatoes (about 740g)
  • 2 bunches of asparagus
  • 250g cherry tomatoes, halved
  • 200g rocket leaves
  • 150g Persian feta, or other soft marinated goat’s feta
  • Salt and pepper


  • 5ml chardonnay vinegar
  • 1½ tbsp honey
  • 1½ tbsp seeded mustard
  • 1 clove of garlic, crushed
  • ½ tsp grated ginger
  • 2 tsp lemon juice
  • 170ml extra virgin olive oil


  1. Combine 2 tablespoons olive oil, cumin, lemon rind, garlic, rosemary and bay leaves in a glass or ceramic dish.
  2. Add meat, turn to coat in mixture, then cover and refrigerate for 2-4 hours.
  3. To make mustard and honey dressing combine all ingredients except oils
  4. Whisk to combine.
  5. Gradually add olive oil and whisk until well combined, then season to taste.
  6. Cut sweet potatoes into bite-sized pieces.
  7. Heat oil in a frying pan and cook sweet potato on each side or until golden, then drain on absorbent paper.
  8. Place in a baking dish in the oven to complete cooking if required.
  9. Blanch asparagus in boiling salted water until bright green and tender, drain and refresh in iced water, then drain again.
  10. Layer sweet potatoes, asparagus and tomatoes on rocket on a large platter and set aside.
  11. Meanwhile, heat a little oil in a frying pan and pan-fry lamb fillets for 2 minutes on each side for medium rare or until cooked to your liking.
  12. Season to taste with sea salt and freshly ground black pepper,
  13. Rest lamb for 5 minutes before slicing each on the diagonal.
  14. Place over vegetables on platter and scatter with feta.

Drizzle salad with dressing and serve immediately.

Source: balancebydeborahhutton.com.au

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