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Recipe: Lamb Salad

Greg Heffernan's Marinated Lamb Salad

IMG 1081


1 lamb fillet or ½ lamb loin

For the marinade:

1 shallot or 1 spring onion, thinly sliced 

1 tablespoon fresh mint, sliced

1 tablespoon fresh coriander, sliced

5 or 6 pieces pickled ginger 

Pinch of chilli powder or fresh chilli

Juice and zest of 1 lime 

2-3 tablespoons soy sauce

To serve:

Handful of Mesclun salad

Few drops sesame oil

½ teaspoon toasted sesame seeds


  • Trim the lamb loin of any silver skin and excess fat.
  • Heat a frying pan and fry the lamb in a small amount of oil, keeping the meat underdone for moistness.
  • Place the marinade ingredients into a small bowl. Add the whole piece of cooked lamb. Marinate for 1 hour. 
  • Add a small amount of sesame oil to the marinade to create a salad dressing. Gently dress the salad.
  • To serve, slice the lamb and fan it out on a plate. Garnish with the dressed salad and toasted sesame seeds.

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CHEF FINN GYBEL  Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.

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Celia Hay

Celia Hay's fascination of flavoursome food, international cuisines,  fine wine and the art of hospitality led her to establish *Hay's Restaurant* in 1994 and the *New Zealand School of Food and Wine* in 1995 in Christchurch, New Zealand.

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