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.

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

37 Comments

  1. Travel Gourmet April 14, 2025 at 6:17 AM - Reply

    What a gorgeous salad. And I like your primrose addition 😀

    • Chef Mimi April 14, 2025 at 8:21 AM - Reply

      Thanks, Kay!

  2. cookingwithauntjuju.com April 14, 2025 at 6:25 AM - Reply

    Such a prertty Spring salad :)

    • Chef Mimi April 14, 2025 at 8:21 AM - Reply

      Thanks, Judi!

  3. angiesrecipes April 14, 2025 at 6:52 AM - Reply

    I absolutely love lamb! This is a fabulous salad, but I need more LAMB LOL

    • Chef Mimi April 14, 2025 at 8:21 AM - Reply

      There was more, it just wasn’t as photogenic as the other ingredients!!!

  4. Eha Carr April 14, 2025 at 6:55 AM - Reply

    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 :) !

    • Chef Mimi April 14, 2025 at 8:22 AM - Reply

      It’s really a fabulous magazine!

  5. Dorothy's New Vintage Kitchen April 14, 2025 at 7:22 AM - Reply

    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.

    • Chef Mimi April 14, 2025 at 8:22 AM - Reply

      Frozen peas really hold up well, and their color does, too! So I do use them a lot.

  6. Jean / Lemons + Anchovies April 14, 2025 at 9:57 AM - Reply

    Love all the herbs in this salad, well everything, really. . I can imagine how bright and fresh it is. Lovely!

    • Chef Mimi April 15, 2025 at 2:54 PM - Reply

      Yes! It’s a perfect salad for spring!

  7. Gary April 14, 2025 at 2:48 PM - Reply

    Cold lamb goes so well with these plants.

    • Chef Mimi April 15, 2025 at 2:54 PM - Reply

      Yes! They really do!

  8. Ben | Havocinthekitchen April 14, 2025 at 2:54 PM - Reply

    Beautiful and delicious salad perfect for Easter. And the grilled lamb looks so good – succulent and just right.

    • Chef Mimi April 15, 2025 at 2:55 PM - Reply

      Thank you Ben!

  9. David Scott Allen April 14, 2025 at 4:32 PM - Reply

    The lamb is so perfectly cooked, Mimi. This looks fantastic.

    • Chef Mimi April 15, 2025 at 2:55 PM - Reply

      Thanks David! It was exceptional!

  10. Healthy World Cuisine April 14, 2025 at 7:22 PM - Reply

    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.

    • Chef Mimi April 15, 2025 at 2:55 PM - Reply

      Exactly!!! It would be good any time in the spring, including Easter!

  11. Anonymous April 14, 2025 at 7:46 PM - Reply

    The perfect spring salad, beautiful, delicious and healthy! You plated it perfectly too! Barb

    • Chef Mimi April 15, 2025 at 2:55 PM - Reply

      Thanks so much Barb!

  12. sherry April 14, 2025 at 8:55 PM - Reply

    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

    • Chef Mimi April 15, 2025 at 2:56 PM - Reply

      Oh! I didn’t know it had been around that long!

  13. Ann Coleman April 15, 2025 at 6:51 PM - Reply

    What a prefect Spring meal!

    • Chef Mimi April 16, 2025 at 6:39 PM - Reply

      Exactly!!! Thanks, Ann!

  14. Tandy (Lavender and Lime) April 16, 2025 at 2:55 AM - Reply

    The primrose blossoms add such a lovely pop of colour :)

    • Chef Mimi April 16, 2025 at 6:39 PM - Reply

      They’re the first flower to bloom where I live!

  15. Jeff the Chef April 16, 2025 at 8:44 AM - Reply

    Perfect for spring! Thanks, Mimi!

    • Chef Mimi April 16, 2025 at 6:39 PM - Reply

      Exactly!!!

  16. Raymund April 16, 2025 at 6:28 PM - Reply

    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!

    • Chef Mimi April 16, 2025 at 6:40 PM - Reply

      It really turned out so well! And it’s pretty!

  17. 2pots2cook April 17, 2025 at 12:15 PM - Reply

    Oh dear, you got me with edible flowers!!!!!!!!!!

    • Chef Mimi April 18, 2025 at 7:39 AM - Reply

      Are they edible??!!! I had no idea!

  18. David @ Spiced April 23, 2025 at 6:36 AM - Reply

    I love how thinly you sliced that zucchini. I’m totally ok with recipes being out of season when they are this tasty!

    • Chef Mimi April 23, 2025 at 7:11 AM - Reply

      Thanks, David. Yes, this is a beautiful salad any time of year.

Leave a Reply. I love 'em!