Lavender and rosemary lift this lamb salad to new heights.
If you’re serving this salad on a large platter, feel free to add some leafy greens to make it stretch further. The roasted tomato adds extra sweetness and colour.
LAVENDER AND ROSEMARY LAMB SALAD
Serves 4
Herb rub
4 heads of dried lavender
1 Tbsp rosemary
2 cloves of garlic
1 Tbsp lemon zest
2 Tbsp olive oil
1 tsp salt and pepper
2 lamb rumps
Salad
1 cup cooked couscous
1 bunch baby carrots, roasted
100g snap peas, blanched
Dressing
2 Tbsp white vinegar
1 tsp chopped rosemary
1 tsp chopped lavender
¼ cup olive oil
2 tsp runny honey
- Finely chop the lavender and rosemary. Place them in a small bowl with the garlic, one tablespoon of oil, salt, and pepper.
- Preheat the oven to 180C.
- Rub the remaining oil over the lamb rump. Heat a frying pan to medium heat. Brown the rumps on all sides. Smother the tops with the rub. Add the baby carrots, then place them in the oven for 12-15 minutes or until cooked to your liking. Remove, and let them rest for 15 minutes before slicing.
- Mix the vinegar, rosemary, lavender, oil, and honey in a jar for the dressing.
- Mix the couscous and vegetables in a large bowl with the dressing.
- Serve the salad topped with slices of lamb.
