Canterbury Lamb Salad

Canterbury Lamb Salad+
Quality product is the key to making this salad shine. Grab yourself some prime Canterbury lamb and crisp salad greens, marinate the meat the day before, and you’ll have this superb summer dish on the table in minutes.

Recipe by:
Frazer Turpin, Head Chef. The Tap Room, Christchurch.

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Meal Type:
Prep Time:
0 - 15 mins
Cooking Time:
0 - 15 mins
2 - 3
Frazer Turpin


  • 400g lamb rump
  • 4 good handfuls of salad greens
  • 4 tablespoons fresh chopped rosemary
  • 4 tablespoons pine nuts, toasted
  • 4 tablespoons fresh chopped thyme
  • 100g blue cheese
  • 8 tablespoons sunflower oil
  • 100g sundried tomatoes
  • pepper to season
  • salad dressing of your choice


  1. Marinate lamb in pepper, rosemary, thyme and sunflower oil for at least 24 hrs for true infusion.
  2. In a hot pan, sear rump, then place into pre heated oven at 220°C for 3-5 minutes (medium rare).
  3. Rest for 5 minutes while you plate the salads.
  4. Combine salad greens, pine nuts, sundried tomatoes and blue cheese.Dress lightly, taking care not to overdress to let the produce and lamb define the flavours.
  5. Slice the meat against the grain, divide the salad into four bowls, and serve lamb atop the salads
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