Warm Australian Lamb Salad with Sweet Potato
Elevate your weeknight dinners with this irresistible Warm Australian Lamb Salad with Sweet Potato, a perfect balance of hearty, wholesome, and fresh flavors. Featuring tender Australian lamb backstrap seared to perfection, smoky roasted sweet potatoes, and a medley of vibrant salad greens, cherry tomatoes, and crisp cucumber, this dish is a nutritious powerhouse. A drizzle of honey-lemon dressing ties it all together, while creamy crumbled feta adds a delightful tangy finish. Bursting with bold spices like cumin and smoked paprika, this salad is ready in just 45 minutes, making it an easy yet sophisticated option for a satisfying meal. Perfect for healthy eating, quick dinners, or meal prep, this recipe is proof that comforting and nutritious can go hand-in-hand.
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Recipe Information
Ingredients
- 400 g Australian lamb backstrap (or loin)
- 2 medium Sweet potatoes
- 4 tbsp Olive oil
- 2 cloves Garlic, minced
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 0.5 medium Red onion, thinly sliced
- 100 g Feta cheese, crumbled
- 2 tbsp Lemon juice
- 1 tsp Honey
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
Peel and cut the sweet potatoes into 2 cm cubes. Toss them with 2 tablespoons of olive oil, 1/2 teaspoon of salt, cumin, and smoked paprika. Spread evenly on the prepared baking tray.
Roast the sweet potatoes for 20-25 minutes, turning halfway, until golden and tender. Set aside to cool slightly.
While the sweet potatoes roast, season the lamb backstrap generously with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the lamb and sear for 3-4 minutes on each side for medium-rare doneness or cook to your preferred level.
Remove the lamb from the skillet and let it rest for 5 minutes before slicing it thinly against the grain.
Prepare the salad by combining the mixed greens, cherry tomatoes, cucumber slices, and red onion in a large salad bowl.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, honey, and a pinch of salt and pepper to form the dressing.
Add the roasted sweet potatoes and lamb slices to the salad bowl with the greens and vegetables.
Drizzle the dressing over the salad and gently toss to combine.
Top the salad with crumbled feta cheese and serve immediately.
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3882 mg | 169% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 31.9 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2815 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
