Fantastic for those seeking a healthy summer salad.


  • 4 lamb leg steaks

  • 1/2 small cauliflower, cut into small florets

  • Finely grated rind and juice of 1 lemon

  • 2 carrots, halved and coarsely chopped

  • 1 cup quinoa

  • 80g Greek feta

  • 1 cup baby spinach

  • 3/4 cup coarsely torn mint

  • 3/4 cup coarsely torn flat-leaf parsley

  • 1/2 tsp cumin

  • 1/2 tsp ground coriander

  • 1/2 tsp ground chilli

  • 1/4 Spanish onion, thinly sliced

  • 1 clove garlic, finely chopped


  • 1.

    Preheat oven to 200C. Toss cauliflower, half the lemon rind and about 1 1/2 tbsp olive oil in a roasting pan lined with baking paper, season to taste with salt and freshly ground pepper.

  • 2.

    In a separate roasting pan repeat with carrot, remaining rind and 1 tbsp of olive oil, season to taste with salt and pepper. Roast both for about 25 minutes until tender and cauliflower is browned at the edges.

  • 3.

    Rinse quinoa under cold running water, then cook in a saucepan of boiling water for about 10 minutes until tender, drain well and transfer to a bowl.

  • 4.

    Combine the cumin, ground coriander and ground chilli with a pinch of salt, then use to season the lamb steaks.

  • 5.

    Heat a large frying pan over medium-high heat, drizzle lamb steaks with a little extra olive oil, add to pan and cook, turning once, until browned on each side and cooked to your liking (3 minutes each side for medium, 2 1/2 minutes each side for medium-rare).

  • 6.

    Transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes, then thickly slice.

  • 7.

    Meanwhile, combine onion, garlic and lemon juice in a bowl and set aside for garlic to soften (approx. 1 minute), then season to taste with salt, pepper and extra-virgin olive oil.

  • 8.

    While the lamb rests, add the warm roast vegies to the quinoa crumble over the feta, drizzle with a little dressing to taste, toss to combine then toss in baby spinach and herbs.

  • 9.

    Serve the lamb piled on top of the salad and drizzle with extra dressing.


A mini lamb roast would also work well in this salad – bring to room temperature and simply rub with the spices, drizzle with olive oil and roast at 220C for 20-25 minutes for medium-rare, 25-30 minutes for medium. Make sure it’s well-rested before slicing

You can use any colour or colour mixture of quinoa, so choose what you like.

Exclusive recipe from Australian Lamb.

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