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Recipe: 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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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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