Cobb salad with lamb rump

The chopped salad of your dreams

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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.

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Ingredients

  • 400g Quality Mark lamb rumps

    1 or 2 depending on size
  • 2 tsp olive oil

  • salt and pepper

    to season
  • 2 corn on the cob

    grilled and kernels sliced off
  • 1 cos lettuce

    leaves washed and roughly chopped
  • 1 cucumber

    cubed
  • 200g cherry tomatoes

    halved
  • 1 red capsicum

    cored and diced
  • 2 avocados

    pitted and diced
  • 100gm feta cheese

    lightly crumbled

Method

1

Preheat your oven to 180 degrees and season the lamb with salt and pepper.

2

In a cast iron pan with a little olive oil, sear your lamb rump all over until it's golden brown.

3

Roast in the oven until the internal temperature is 65 degrees, about 20 minutes. Remove from the oven and rest for ten minutes

4

Meanwhile, chop all your salad ingredients, keeping them relatively even.

5

Then it's layering in your ingredients. Start with iceberg lettuce in a large bowl.

6

Lay the chopped vegetables on top of the lettuce leaves, so you get a striped effect with indidivudal groups.

7

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.

Energy2300kJ (550 kcal)
Protein32.8g
Total Fat36.1g
Saturated Fat8.5g
Carbohydrate18.7g
Dietary Fibre11.0g
Sodium555mg
Iron3.3mg
Zinc5.0mg
Vitamin B121.5µg