Food & Wine Pairing Recipe of the Week – Warm Lamb and Feta Salad

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Following on with our Spring theme we decided to create this warm and refreshing lamb salad. Last weeks Baba Ganoush would accompany it perfectly. We can’t take credit for the recipe though – this one is from one of our favourite local chefs – Annabel Langbein. We are so very luck to have many of these ingredients on our doorstep. From the Lamb to the rosemary, mint and rocket. Local, seasonal and delicious! Thank you Annabel!


Photo: Annabel Langbein


  • 400g of lamb rumps
  • 2 tsp finely chopped rosemary
  • finely grated zest of 1 lemon
  • salt and ground black pepper
  • 2 tbsp olive oil
  • 1/2 red onion, peeled and cut into very thin wedges
  • 6 medium tomatoes, cored and cut into wedges
  • 1/2 cup kalamata olives, pitted and halved
  • 12 mint leaves, torn roughly
  • 3 handfuls (75g) rocket leaves
  • 2 roasted red peppers, peeled and sliced
  • 100g feta cheese, crumbled

Pesto Dressing

  • 1 tbsp basil pesto
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • salt and ground black pepper


Preheat oven to 220C. Combine rosemary and lemon zest on a chopping board with salt and pepper to taste. Coat the lamb all over in the herb and lemon mixture.

Heat olive oil in a heavy-based frypan on a medium to high heat add the lamb and brown all over (about 3 minutes each side). Place lamb in a roasting dish lined with baking paper and cook until done to your liking (about 8 minutes for rare and 10 minutes for medium-rare). Remove from oven, cover with a piece of tin foil and a clean tea towel and leave to rest for at least 10 minutes.

While lamb is cooking or resting, prepare the salad. Place chopped red onion, tomatoes and olives in a bowl with the torn mint leaves and toss to combine. Pile rocket on a platter and arrange onion and tomato mix on top.

When ready to serve, carve lamb thinly across the grain and add to the salad platter. Top with sliced red peppers and crumbled feta. Make a quick dressing by stirring together the pesto, olive oil and lemon juice with salt and pepper and the meat juices from the pan. dressing over the salad and serve.


Wine Pairing – Bald Hills 3ACRES 2013 Pinot Noir


We are just a little bit excited about this wine right now! It has just won three major awards (although we already knew it was great!). With smoky tones of coffee and bacon, this medium-bodied wine will enhance the flavour of the lamb in this dish, making it the perfect accompaniment.