Marinated Lamb And Mango Salad Recipe

Name: Marinated Lamb And Mango Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 lamb fillets (back straps are fine too); For the Marinade; 4 tablespoons ketjap manis (sweet Indonesian soy); 1 -2 crushed garlic clove; 2 teaspoons grainy mustard; 2 shallots, finely sliced (optional); 1 sprig rosemary, leaves only, roughly chopped; 2 sprigs fresh thyme leaves; 1/2 fresh red chile, finely chopped; salt & fresh ground pepper; For the Salad; 100 g mixed lettuce leaves; 100 g semi dried tomatoes; 1/2 red onion, finely sliced; feta cheese (type and amount optional); 1 fresh mango, flesh from; 2 tablespoons olive oil

Servings: persons

3 -4 lamb fillets (back straps are fine too)
For the Marinade
4 tablespoons ketjap manis (sweet Indonesian soy)
1 -2 crushed garlic clove
2 teaspoons grainy mustard
2 shallots, finely sliced (optional)
1 sprig rosemary, leaves only, roughly chopped
2 sprigs fresh thyme leaves
1/2 fresh red chile, finely chopped
salt & fresh ground pepper
For the Salad
100 g mixed lettuce leaves
100 g semi dried tomatoes
1/2 red onion, finely sliced
feta cheese (type and amount optional)
1 fresh mango, flesh from
2 tablespoons olive oil

1
Remove sinew from Lamb fillets and cut to size. About 8-10cm in length is perfect.
2
Combine ingredients for the marinade and pour over lamb making sure fillets are totally coated. Marinating for a minimum of 2-3 hours is preferable. Overnight even better.
3
Place lamb in a hot non stick pan or griddle (save as much of the marinade in the bowl as possible) and cook on a medium heat turning only once for around 2 minutes on each side. Medium rare is best. There is no need to oil your pan.
4
Remove from pan and allow to stand for 3-4 minutes before slicing. This will allow enough time to toss your salad.
5
Combine salad ingredients saving half the feta and drizzle with a little olive oil. Top with sliced lamb fillets and pour the remaining marinade over the top. Crumble remaining feta as a garnish and serve.
6
Lovely!

358

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.

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3 -4 lamb fillets (back straps are fine too), For the Marinade, 4 tablespoons ketjap manis (sweet Indonesian soy), 1 -2 crushed garlic clove, and more.

Yes, Marinated Lamb And Mango Salad 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.

That's it — enjoy your meal!

Marinated Lamb And Mango Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions