Appetizing Lamb, mango and pecan salad Recipe

The sweetness of mango and the crunch of pecans makes this salad a summer-time favourite.
Lamb, mango and pecan salad
Prep Time : 0:10 | Cook Time : 0:03 | Total Time : 0:13 | Serving : 4 person.


  • 750g lean lamb backstraps, trimmed

  • Olive oil cooking spray

  • 2 Lebanese cucumbers

  • 2 mangoes

  • 1/3 cup pecan nuts, roughly chopped

  • 120g baby rocket, washed, dried

  • 1/2 cup low-fat yoghurt

  • 1 tablespoon mango chutney


  • Step 1

    Heat a non-stick frying pan over medium-high heat. Spray lamb with oil. Season with salt and pepper. Add lamb to hot frying pan. Cook for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 10 minutes. Slice diagonally. Place into a large bowl.

  • Step 2

    Meanwhile, using a vegetable peeler, run peeler down length of each cucumber to form ribbons. Cut cheeks from mangoes. Cut flesh into cubes. Set aside one-quarter of the mango. Add remaining mango, pecans, rocket and cucumber to lamb. Toss gently.

  • Step 3

    Place reserved mango, yoghurt and chutney into a food processor. Process until smooth. Season with salt and pepper. Arrange salad on serving plates. Drizzle with dressing. Serve.

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