A vibrant Mediterranean-inspired lamb salad celebrating seasonal Australian produce

Tender slices of chargrilled lamb are paired with peppery watercress, sweet pomegranate, fresh herbs and creamy goat’s cheese, then finished with preserved lemon for a bright burst of flavour.

More than simply a lamb and pomegranate salad, this nourishing dish delivers colour, texture and balance in every bite. Inspired by Mediterranean-style eating, this Mediterranean lamb salad is perfect for entertaining or an easy weeknight dinner.

If you’re searching for a delicious lamb salad recipe, this warm lamb and watercress salad showcases how simple ingredients can create an elegant and satisfying healthy lamb salad. It’s also a wonderful example of an Australian lamb salad that celebrates local produce and seasonal eating.

Looking for more Food as Medicine inspiration? Explore my collection of seasonal recipes, healthy cooking ideas and nourishing meals designed to support everyday wellbeing.

Why you’ll love this easy lamb salad recipe

Preserved lemon adds depth of flavour while reducing the need for excess salt.

Lamb provides iron, zinc and vitamin B12 to support energy production.

Pomegranate contributes antioxidant-rich polyphenols.

Watercress and herbs provide phytonutrients and freshness.

Extra virgin olive oil supports heart health and reduces inflammation.

This recipe was originally created for a cooking demonstration at Primex Field Days in Northern NSW and has since evolved into one of my favourite entertaining salads.

Warm lamb, pomegranate and watercress salad

Recipe by Samantha Gowing

• Total Time25 mins
• YieldServes 4

This vibrant lamb salad is a celebration of fresh, seasonal ingredients and simple cooking. Tender slices of chargrilled lamb are paired with peppery watercress, sweet pomegranate, fragrant herbs and creamy goat’s cheese, then finished with preserved lemon for a bright burst of flavour.

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Print Recipe

Ingredients

Scale 1/2x1x2x3x

2 x 180g lamb loin, boneless

2 tsp macadamia oil

2 cups assorted lettuce leaves, washed well and patted dry

1 cup watercress, loosely packed, washed well and patted dry

1 bunch asparagus, trimmed

½ cup mint leaves, torn

1 tbsp preserved lemon, very finely chopped

Dressing

1 clove garlic, finely minced

1 tbsp extra virgin olive oil

1 tbsp pomegranate molasses or balsamic glaze

1 tsp lemon juice

To serve

1 tsp garlic salt or another finishing salt

3 tbsp goat cheese, crumbled

½ cup pomegranate kernels

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Instructions

1. Preheat the BBQ to very hot, rub lamb loin with macadamia oil and grill for about 10-15 minutes depending on the thickness of the lamb and your preference. Add asparagus to the BBQ for about 5 minutes after adding the lamb and and cook the asparagus for about 5-7 minutes until tender.
2. Remove from the grill, rest and keep warm or cool completely if serving on a very hot day, just as it was on that day.
   *Be sure to keep an eye on it if you prefer medium rare (note that my rested lamb was medium-well by the time I took the pic!).
3. Meanwhile, whisk dressing ingredients in a large bowl, toss in the leaves, watercress, asparagus, mint and preserved lemon. Transfer to a serving platter.
4. Slice lamb and tuck amongst the leaves then scatter with garlic salt, goat cheese and pomegranate kernels.

Notes

Chef’s tip: This salad is equally delicious served warm or at room temperature, making it ideal for entertaining. Leftover lamb also makes a fantastic next-day lunch.

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• Prep Time: 10 mins
• Cook Time: 10-15 mins
• Category: Lamb
• Method: BBQ
• Cuisine: Modern Australian

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