I’m signed up to receive Gourmet Traveller, an online magazine that ”is a trusted source and authority for the best in food, wine and travel. It delivers unique content, escapism and exclusive access to enrich, entertain and inspire the consumer.”

The recipes and photographs are always outstanding, although out of sync seasonally, as the magazine is Australian.

Recently I came across a saved issue from February of 2016, which highlights this recipe, a Lamb Salad with Peas, Zucchini and Olives. This recipe is perfect for spring, which is why I added some primrose blossoms that were just poking their heads out of the ground.

Lamb Salad with Peas, Zucchini and Olives

Lamb:
2 tablespoons olive oil
1 tablespoons finely chopped thyme
Juice and finely grated rind of 1/2 lemon
1 garlic clove, finely chopped
1 1/2 pounds lamb backstrap

Pea, zucchini and olive salad:
7 ounces frozen peas
2 zucchini, thinly sliced into rounds
3 ounces black olives
3 1/2 ounces feta, crumbled
2 tablespoons coarsely chopped dill
2 tablespoons coarsely chopped flat-leaf parsley
2 tablespoons coarsely chopped mint
2 spring onions, thinly sliced

Vinaigrette:
1/4 cup extra-virgin olive oil
Juice of 1/2 lemon, or to taste
1 tablespoon red wine vinegar, or to taste
1 small garlic clove, finely chopped

Toss oil, thyme, juice, rind, garlic and lamb in a bowl, season to taste and stand to marinate.

Heat a barbecue or char-grill pan to high. Drain lamb from marinade and grill until browned and cooked to your liking (2-3 minutes for medium-rare). (I used my convection roast oven setting at 400 degrees F, for about 20 minutes, using a probe.)

Meanwhile, for pea, zucchini and olive salad, blanch peas until bright green and tender (1-2 minutes). Drain and refresh. I also did the same with some sugar snap peas.

I used a mandoline to slice the zucchinis.

Place the zucchini, peas, olives in a powl.

Shake remaining ingredients in a jar to combine and season to taste. Just before serving, drizzle dressing over salad and toss to combine.

After resting, thinly slice the lamb.

Add the lamb to the salad.

Then add the feta and herbs. And salt.

This salad is outstanding!

I wouldn’t change a thing.