Balsamic lamb salad

Yummy Balsamic lamb salad Recipe

Brighten up the day with this healthy lamb and risoni salad that’s a beautiful mixture of colours and textures.
Balsamic lamb salad
Prep Time : 0:18 | Cook Time : 0:20 | Total Time : 0:38 | Serving : 4 person.


  • 200g (1 cup) risoni

  • 2 medium tomatoes, halved, each half cut into 4 wedges

  • 1 small red onion, halved, chopped

  • 1 x 170g jar artichokes (Rosa brand), drained

  • 40g baby rocket leaves

  • 80g (1/2 cup) kalamata olives, pitted

  • 450g lean lamb fillets

  • 60ml (1/4 cups) balsamic vinegar

  • 2 garlic cloves, crushed

  • 2 teaspoons caster sugar

  • 1 tablespoon olive oil

  • 80g Danish feta, crumbled


  • Step 1

    Cook risoni following packet directions or until al dente (approx 8 min.) Drain. Combine risoni, tomatoes, onion, artichokes, rocket and olives in a bowl.

  • Step 2

    Meanwhile, combine lamb, vinegar, garlic and sugar in a bowl. Set aside for 10 minutes to marinate.

  • Step 3

    Heat oil in a frying pan over medium-high heat. Add lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil for 3 minutes to rest. Cut diagonally into thick slices.

  • Step 4

    To serve, divide salad among plates. Top with lamb and feta.

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