
Lamb Salad with Peas, Zucchini and Olives
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.
What a gorgeous salad. And I like your primrose addition 😀
Thanks, Kay!
Such a prertty Spring salad :)
Thanks, Judi!
I absolutely love lamb! This is a fabulous salad, but I need more LAMB LOL
There was more, it just wasn’t as photogenic as the other ingredients!!!
Mimi – I have subscribed to, loved and used the magazine for decades. Down-to-earth but original and elegant always. Love the recipe you have picked and your beautiful plating . . . hope many up north try and enjoy :) !
It’s really a fabulous magazine!
Lovely salad! So funny, I’m making a giant spring pea salad to serve at the senior center today! Of course we’ll substitute frozen peas for our local peas which are many weeks away.
Frozen peas really hold up well, and their color does, too! So I do use them a lot.
It was a hit with the seniors!
Love all the herbs in this salad, well everything, really. . I can imagine how bright and fresh it is. Lovely!
Yes! It’s a perfect salad for spring!
Cold lamb goes so well with these plants.
Yes! They really do!
Beautiful and delicious salad perfect for Easter. And the grilled lamb looks so good – succulent and just right.
Thank you Ben!
The lamb is so perfectly cooked, Mimi. This looks fantastic.
Thanks David! It was exceptional!
Now this is a main salad we can really get into. You know we are huge lamb lovers and the fact that it can be made ahead and served later is a delicious option for all the Easter gatherings.
Exactly!!! It would be good any time in the spring, including Easter!
The perfect spring salad, beautiful, delicious and healthy! You plated it perfectly too! Barb
Thanks so much Barb!
I still have some physical copies of Gourmet Traveller from about 20 years ago! We don’t eat lamb but i like the idea of adding peas and olives!
sherry
Oh! I didn’t know it had been around that long!
What a prefect Spring meal!
Exactly!!! Thanks, Ann!
The primrose blossoms add such a lovely pop of colour :)
They’re the first flower to bloom where I live!
Perfect for spring! Thanks, Mimi!
Exactly!!!
Now that’s a spring salad done right! The combo of tender lamb, briny olives, and those vibrant peas is just perfection, and I love the addition of primrose blossoms, such a nice seasonal touch. Definitely giving this a go while zucchini is still in season here. Cheers for the inspiration!
It really turned out so well! And it’s pretty!
Oh dear, you got me with edible flowers!!!!!!!!!!
Are they edible??!!! I had no idea!
I love how thinly you sliced that zucchini. I’m totally ok with recipes being out of season when they are this tasty!
Thanks, David. Yes, this is a beautiful salad any time of year.