Grass Fed Warm Roast Lamb Salad

Grass Fed Warm Roast Lamb Salad

We had this lovely warm salad last weekend with the family and it got the thumbs up all round.  I loved it for a couple of reasons; it freshened a roast into a lovely meal for a summer evening and secondly, I have beans, cherry tomatoes, potatoes, rocket and mint all coming from the garden in abundance, which was perfect for making it a home grown meal. While you might not grow your own vegetables, if I’m picking these from my garden, they should be readily available and in peak season in the shops.

The salad looks fabulous on a platter with the lamb, green, fresh rocket and red tomatoes. I’m disappointed I forgot to photograph it before we all dug in, so I revisited it as you can see in the photo using some sliced eye fillet steak and while they both looked equally as fresh and mouth-watering and were both delicious, the lamb is the one to go for with these flavours.


  • 1 x Conscious Farmer Leg of Lamb, or Butterflied Leg of Lamb
  • Olive oil and salt
  • 2 garlic cloves, sliced
  • Fresh rosemary
  • 450g baby potatoes
  • 140ml olive oil
  • 200g green beans
  • 4 tablespoons red wine vinegar
  • Pinch of caster sugar
  • ½ cup freshly chopped mint
  • Salt and pepper
  • 600g cherry tomatoes, halved
  • 350 rocket leaves


Preheat oven to 180°C.  Rub roast with olive oil and sea salt. Take a sharp knife and push into the roast – creating a slit in which to push a slice of garlic and a length of rosemary. Repeat all over the roast.  I like to also sprinkle some extra rosemary leaves over the top of the roast, which will crisp up and be lovely to sprinkle on the salad at serving time. Place roast in oven and roast for 25 minutes per 500g. If you are using a butterflied leg of lamb, adjust the time down, this will cook much faster laying flat with no bone.

Whilst the lamb is roasting, prepare the potatoes by boiling for 10 minutes or until tender.  Place in a baking tray, drizzle with olive oil and sprinkle with salt.

When the lamb is 20 minutes from cooked, place the potatoes in the oven too.

Place the beans on to steam until tender, but still slightly crunchy.  When cooked, remove and place in a bowl of cold water. Drain and set aside.

Make the dressing by placing the olive oil, red wine vinegar, chopped mint, sugar and salt & pepper in a bowl and whisk, or place in a jar and shake to combine.

Once cooked, remove the lamb from the oven and allow to rest for 15 minutes.  Turn the oven up to 220°C for 10 minutes or until the potatoes are crisp.  Remove the potatoes and set aside (they don’t need to be piping hot to serve). Carve the lamb into thin slices.

Arrange the rocket on a platter, then the halved tomatoes, green beans and baby potatoes. Drizzle the dressing over the salad.  Add the lamb slices on top, as well as any lovely bits of baked rosemary from the bottom of the baking dish too. Serve and enjoy.

Serves 6

You can find a leg roast with the bone in both in our Half Lamb and Whole Lamb Hampers.