Charred Lamb Salad


Prep time 10 minutes
Cook time 20 minutes

Serves 4



500g Lamb backstrap
500g Pumpkin, sliced
1 Red onion, sliced in wedges
2 tbsp Pukara olive oil
Pinch of Tasman sea salt
1 tsp sesame seeds
1 tsp black sesame seeds
2 tsp papitas
½ garlic clove, minced
8-10 mint leaves
3-6 White anchovies, to garnish
Lemon cheek, to garnish



Step 1 Drizzle ½ the oil and salt over lamb. Place on ozpig grill for 2 to 3 minutes each side.

Step 2 Prep the pumpkin and onion by coating in olive oil. Once you have removed the lamp, sit aside to rest while cooking the vegetables. Place onion and pumpkin on grill and cook through.

Step 3 To make the salad; slice the lamb and pumpkin, place in a bowl along with the onion and toss. Season with a pinch of salt, sesame seeds, black sesame seeds, papitas, garlic and mint leaves.

To serve, mix all together and plate. Garnish with anchovies and a cheek of lemon.

Lamb, Sides/ SaladSimon Hamilton