2 min read

I “can” Lamb Salad


Yes, it’s another lamb recipe!  Have a good look around my blog and you will find a number of recipes for it.  I am addicted to it!  I love everything about it and it probably has to be my favourite meat.  This is my third salad in a row and I can tell you this is very filling and quite good for you too.  The reason I called it “I can” lamb salad is because I have used two canned ingredients in preparing this recipe.  I have absolutely no issue whatsoever in using certain canned ingredients when cooking.  I find them convenient and perfect for that last minute, quick recipe.  In this I used canned beetroot and lentils.  Canned beetroot has certainly come a long way since I remember it as a kid.  I used to eat these god awful salad sandwiches with slices of canned beetroot that just overpowered everything else.  And they stained everything too!  Don’t get me wrong.  If you have fresh beetroot and you want to use it, by all means do.  This salad is best enjoyed warm.

This recipe comes directly from this month’s Australian “delicious” magazine.  I’m also sending this recipe over to Laurie from Mediterranean Cooking in Alaska who is guest hosting the ninth helping of My Legume Love Affair.  This is a foodie event created by Susan from the Well Seasoned Cook.  Check out who is hosting this event on a month by month basis.


  • 2 x 300 gram portions of lamb sirloin
  • 1 x 450 gr can of baby beetroot, rinsed, drained and quartered
  • 1 x 400 gr can of lentils, rinsed and drained
  • 1/2 a red onion thinly sliced
  • 100 gr of baby spinach leaves
  • olive oil for cooking
  • 2 tbsps of red wine vinegar
  • 1 tablespoon of dried Greek oregano
  • salt and pepper for seasoning


  1. Prepare your lamb sirloin straps by seasoning them with salt, pepper and the Greek oregano.
  2. Heat a cast iron pan with a splash of olive oil and allow to get hot.
  3. Place the lamb in the hot pan and sear on both sides (approx 2-3 mins)
  4. Remove the pan from the heat and place in a pre heated 200 deg C oven for 5 mins.
  5. Once cooked removed the lamb sirloin straps from the pan and rest on a plate covered with aluminium foil for 10 mins.
  6. Using the same pan add a little more olive oil and add the onion, lentils, beetroot and red wine vinegar. Let this heat through for about 5 mins
  7. Slice up your lamb on an angle (into fancy restaurant pieces) and place into a large mixing bowl along with the warmed lentil mixture and the baby spinach leaves
  8. Toss thoroughly and serve immediately