Warm Lamb Salad with Roasted Vegetables and Feta Cheese

A delicious summer salad.


4 Boneless Lamb Chops
500g butternut squash, peeled and deseeded
2 courgettes, trimmed and halved
1 red pepper, deseeded
2tbsp olive oil
2 tbsp fresh thyme leaves or 1 tsp dried
Salt and freshly ground black pepper
1 tbsp clear honey
Juice of half a lemon
1 (100g) bag baby spinach leaves
100g feta cheese, crumbled
A little olive oil


Preheat the oven to 180oC. Chop the squash, courgettes and pepper into evenly sized pieces about 2cm. Place in a large roasting tin, add the oil, thyme and seasoning. Toss well to coat then roast for 15 minutes.
Heat a griddle pan. Place the lamb on a plate, add a drizzle of oil and seasoning, then rub it into the chop. Place the lamb onto the hot griddle and cook over a medium heat for 10-15 minutes turning the lamb occasionally until it is charred on the outside, but still pink in the middle.
Add the honey and lemon juice to the roasted vegetables then toss again, roast for a further 5 minutes or until all the vegetables are tender.
Transfer the lamb to a board and leave to rest for few minutes.
Add the spinach leaves to the roasting tin along with the feta cheese and toss to mix. Divide the vegetables between four plates.
Thinly slice the lamb loins and place on top of the warm salad.

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