Barbequed Lamb Salad with Yoghurt dressing Recipe

Name: Barbequed Lamb Salad with Yoghurt dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 grams lamb (2lbs) Use Lamb Back Straps if you can get them; or 3 frenched lamb cutlets per person; 10 small new potatoes Baby Chats - (golf ball size or smaller) unpeeled & cut in half; 150 grams green beans left whole with stems removed; 1 small red onion (spanish) peeled, thinly sliced & separated; 150 grams mixed salad greens Rocket is ideal - washed and dried; 2 each cucumbers small Lebonese or English - washed and sliced; 3 each beefsteak tomatoes Medium sized - washed and cut into large chunks; 1 clove garlic crushed - use fresh; 1/2 teaspoon cumin ground; 1 teaspoon oregano dried is best; 1/2 small lemon juiced - use fresh; 4 tablespoons olive oil, extra-virgin

Fresh, crisp and full of flavor — this Barbequed Lamb Salad with Yoghurt dressing is a must-try. Made with lamb, potatoes, green beans and red onion. Ea…

This Barbequed Lamb Salad with Yoghurt dressing relies on simple, everyday ingredients such as garlic crushed - use fresh, cumin ground, oregano dried is best and olive oil, extra-virgin. It comes together quickly and makes 4 servings, at about 884 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

800 grams lamb (2lbs) Use Lamb Back Straps if you can get them; or 3 frenched lamb cutlets per person
10 small new potatoes Baby Chats - (golf ball size or smaller) unpeeled & cut in half
150 grams green beans left whole with stems removed
1 small red onion (spanish) peeled, thinly sliced & separated
150 grams mixed salad greens Rocket is ideal - washed and dried
2 each cucumbers small Lebonese or English - washed and sliced
3 each beefsteak tomatoes Medium sized - washed and cut into large chunks
1 clove garlic crushed - use fresh
1/2 teaspoon cumin ground
1 teaspoon oregano dried is best
1/2 small lemon juiced - use fresh
4 tablespoons olive oil, extra-virgin

1
Mix garlic, cumin, oregano, lemon juice and 2 tablespoons of the olive oil together with a generous grind of black pepper and 1/2 teaspoon salt.
2
Put whole lamb back straps or frenched cutlets if you are substituting in a ceramic bowl pour over the marinade mixture and refrigerate while you get the rest of the meal together.
3
Drop the beans into a saucepan of boiling salted water for 1 minute.
4
drain and refresh immediately in cold water.
5
When completely cold dry the beans on paper towel.
6
Steam the baby potato halves; when cooked through but still firm (about 6 to 8 minutes) drain and toss with 1 tablespoon of the Cucumber Raita in a bowl.
7
Cover with cling wrap and leave to stream.
8
Toss the salad greens in a tablespoon or so of EV Olive Oil and a squeeze of lemon juice and a grind of pepper.
9
Arrange all the salad ingredients including the potatoes and beans on a large serving platter.
10
Drizzle with a little more olive oil and season with fresh ground black pepper and sea salt flakes.
11
Cook the lamb back straps or cutlets on a hot barbeque plate for around three minutes per side (medium rare) or until done to your liking.
12
Remove and rest for 5 minutes (most important if you want tender lamb).
13
Slice the lamb straps on the diagonal into 1/4 inch thick slices.
14
Arrange on top of the salad and dollop with 1/2 the remaining Cucumber Raita.
15
Or arrange the cutlets on top if you are substituting.
16
Serve with extra Cucumber Raita on the side and a beer or glass of dry white wine.
17
If you don't have time or can't be bothered making my Raita then mix 1 1/2 cups of good Greek style yoghurt with 1 tablespoon of lemon juice (or more to taste) 1/2 teaspoon dried ground cumin, 1/4 teaspoon salt and a tablespoon of either finely chopped fresh mint or cilanto(coriander).
18
Add some olives or crumbled feta cheese to the salad for variation if you like.

884

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 800 grams lamb (2lbs) Use Lamb Back Straps if you can get them; or 3 frenched lamb cutlets per person, 10 small new potatoes Baby Chats - (golf ball size or smaller) unpeeled & cut in half, 150 grams green beans left whole with stems removed, 1 small red onion (spanish) peeled, thinly sliced & separated, and more.

Yes, Barbequed Lamb Salad with Yoghurt dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
884 kcal
Category
Salads

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