Hearty Lamb Fillet Salad

Lamb is a beautifully flavoursome meat, and can really stand as the showcase of this hearty lamb fillet salad. Perfect for leftovers too.

A great vegetable draw clearer

If you have left over vegetables or salad ingredients, this balsamic lamb can really go with anything. Ideally you want some fresh veggies, some roast, and some seeds for crunch. But the real combination is the naturally tasty lamb and the balsamic over the top!

Leftover lamb roast?

If you have leftover lamb roast, you can still make this salad – it truly is a great way to use up ingredients. Lamb and balsamic are a match made in heaven. If you are using leftover lamb, chop into small pieces and pop into a pan to warm. Pop the balsamic in with the lamb since you won’t be able to deglaze if you haven’t seared.

Hearty Lamb Fillet Salad

Course: Lunch, DinnerCuisine: Salad


Prep time


Cooking time




  • 400g of lamb fillet

  • 1/2 tub of feta

  • 1/4 cup of toasted seeds

  • Rocket and salad leaves

  • 1/2 a roasted pumpkin, chopped into chunks

  • 1 red pepper, chopped

  • 1/2 a red onion, finely chopped

  • Balsamic vinegar


  • Make the salad with the leaves, veggies, feta and seeds (use roast pumpkin from the night before so it is cold)
  • Heat your pan, add oil and sear the outside of your lamb fillet. Finish it off in the oven or reduce the heat in the pan and turn regularly. Aim for a little pink in the middle. Let it rest. Slice on top of the salad.
  • Deglaze the pan with the balsamic vinegar and then pour over the lamb and salad.