Warm Australian Lamb Salad With Sweet Potato Recipe

Name: Warm Australian Lamb Salad With Sweet Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 australian leg of lamb, butterflied (see tip); fresh ground pepper, to taste; sea salt, to taste; 2 lbs sweet potatoes (2 large or 3 medium); 2 tablespoons olive oil; 2 bunches arugula, torn; 1 small red onion, halved and thinly sliced; 6 ounces feta cheese, crumbled; 12 orange, juice and zest of; 2 tablespoons red wine or 2 tablespoons sherry wine vinegar; ⅓ cup extra virgin olive oil; salt & freshly ground black pepper, to taste

Servings: persons

1 australian leg of lamb, butterflied (see tip)
fresh ground pepper, to taste
sea salt, to taste
2 lbs sweet potatoes (2 large or 3 medium)
2 tablespoons olive oil
2 bunches arugula, torn
1 small red onion, halved and thinly sliced
6 ounces feta cheese, crumbled
12 orange, juice and zest of
2 tablespoons red wine or 2 tablespoons sherry wine vinegar
⅓ cup extra virgin olive oil
salt & freshly ground black pepper, to taste

1
Trim lamb and season with salt and pepper.
2
Preheat oven to 375F.
3
To start salad peel and dice the potatoes into 1/2 inch pieces and toss with the olive oil to coat.
4
Place on a baking sheet and cook for 20-30 minutes, until tender and golden brown.
5
Heat a barbecue or grill pan to medium high heat and cook lamb for 5 minutes on each side.
6
Cover barbecue or transfer lamb to the oven and cook for 8-10 minutes or until medium-rare and internal temperature reaches 130-140F.
7
Cover loosely with foil and allow to rest for 15 minutes.
8
To finish the salad, while lamb is resting, whisk the dressing ingredients together and season to taste.
9
Toss the arugula, onion and warm potatoes together in a bowl, add half the dressing and mix well.
10
Place on a platter or individual plates.
11
Slice lamb thinly across the grain and arrange over the salad.
12
Scatter with the feta cheese and drizzle with remaining dressing.
13
TIP: To butterfly lamb, remove netting from boneless leg and open as flat as possible.
14
Pound or use a knife to open out to desired thinness.

937

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 1 australian leg of lamb, butterflied (see tip), fresh ground pepper, to taste, sea salt, to taste, 2 lbs sweet potatoes (2 large or 3 medium), and more.

Yes, Warm Australian Lamb Salad With Sweet Potato 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!

Warm Australian Lamb Salad With Sweet Potato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions