Mediterranean Lamb Salad


  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

  • 4 cloves garlic, finely diced

  • 2 tablespoons dried oregano

  • 4 Prime Dorper Lamb leg steaks

  • 600g butternut pumpkin, peeled, seeded and diced

  • 1 large red capsicum, cut into four parts with center removed

  • olive oil cooking spray

  • 1 large red onion, diced into half inch pieces

  • 60g baby rocket leaves

  • 35g low-fat feta cheese, crumbled

  • Salt and pepper

  • Balsamic Vinegar


  1. In a bowl, mix olive oil, lemon juice, dried oregano, a pinch of salt, pepper and the garlic. Add the Prime Dorper Lamb leg steaks and ensure they are well covered. Leave to marinade for 15 minutes while you prepare the vegetables.

  2. Place the pumpkin on an oven tray, toss with a drizzle of olive oil and salt, and place in a pre-heated 180-degree C fan forced oven for 30 minutes.

  3. When the pumpkin has 10 minutes to go, change the settings from fan forced to grill and add the capsicum and onion to soften and char.

  4. Cook the steaks on a high heat barbeque or grill pan for 3 minutes on the first side and 2 minutes on the other to achieve a medium rare steak (cook for longer on each side if you prefer more doneness).

  5. Remove from the heat and cover in foil to rest for 10 minutes.

  6. Slice the steaks into 1cm thick strips and in a bowl, layer the rocket, feta, vegetables and lamb, finishing with some salt, pepper and balsamic vinegar.

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