Nothing says Springtime more than a lovely grilled piece of lamb teamed up with a fresh herb salad.  This salad is an easy and alternative option for your weekend BBQ or a quick and healthy dinner during the week.  Makes for delicious leftovers for a healthy mid-week lunch too.

Benefits of Lamb

When it comes to choosing healthy proteins, lean Aussie Lamb is a delicious and healthy choice for racking up your high-quality protein needs. Lamb is lean and naturally contains 13 essential nutrients required for good health, including Iron, Zinc, Omega-3 and B vitamins.



  • 4 lamb rumps OR 2 lamb backstraps (boned and trimmed loin of lamb)
  • Olive oil
  • Salt and pepper
  • ⅓ cup mint leaves, torn or chopped
  • ⅓ cup parsley leaves
  • 500g fresh peas, shelled, or 140g shelled peas
  • 300g feta, cubed
  • ½ red onion, thinly sliced
  • Extra-virgin olive oil
  • Juice of 1 lemon



  1. Coat the lamb with olive oil, season with salt and pepper and cook on BBQ or in a hot frying pan until brown on both sides.
  2. If you are using the rump: you will need to cook the lamb a few minutes on each side then finish in the oven. It will require 10-12 minutes altogether.
  3. If you are using the back strap: they will only require 2-3 minutes on each side (no oven time). Rest for a few minutes while you make the salad.


  1. Cook the peas in boiling salted water for 5 minutes or until just tender. Drain and rinse under cold water.
  2. Toss the mint, parsley, peas, feta and onion together, season with salt and pepper, and dress with extra-virgin olive oil and lemon juice.

To serve

Slice the lamb and arrange with the salad on individual serving plates. Enjoy!

Image and recipe courtesy of Good Food