Cobb salad with lamb rump
The chopped salad of your dreams
Serves
4
Prep Time
25 mins
Cook Time
20 mins
The cobb salad is an American classic and while our version is anything but traditional, the construction must be the same each time - neat rows of each ingredient sitting on top of a bed of crunchy lettuce.
Lean into summers harvest to get the best vegetables here: we love sweetcorn, avocado, ripe cherry tomatoes and the crunch of red capsicum. But really, you can feel free to swap items in and out as you prefer or depending on what's available.
Print
ShareIngredients
400g Quality Mark lamb rumps
1 or 2 depending on size2 tsp olive oil
salt and pepper
to season2 corn on the cob
grilled and kernels sliced off1 cos lettuce
leaves washed and roughly chopped1 cucumber
cubed200g cherry tomatoes
halved1 red capsicum
cored and diced2 avocados
pitted and diced100gm feta cheese
lightly crumbled
Method
Preheat your oven to 180 degrees and season the lamb with salt and pepper.
In a cast iron pan with a little olive oil, sear your lamb rump all over until it's golden brown.
Roast in the oven until the internal temperature is 65 degrees, about 20 minutes. Remove from the oven and rest for ten minutes.
Meanwhile, chop all your salad ingredients, keeping them relatively even.
Then it's layering in your ingredients. Start with iceberg lettuce in a large bowl.
Lay the chopped vegetables on top of the lettuce leaves, so you get a striped effect with indidivudal groups.
Slice your lamb rump and lay on top of the salad and serve, with a sprinkle of fresh chives and crumbled feta on top if you like.
Nutrition Information per Serving (548g)
This nutrition analysis is based on 4 serves.
