Lamb, Silverbeet & Beetroot Salad

By Tracey Paterson, Silver Fern Farmer
Lamb, Silverbeet & Beetroot Salad
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Lamb Rumps


  • 15-20 garlic cloves, peeled
  • 100 ml olive oil, plus extra for roasting
  • 2 Tbsp balsamic vinegar 
  • 1 Tbsp brown sugar


  • 2-3 bunches of young silverbeet leaves, white centre stalk discarded, then chopped very finely
  • 1 red onion, finely chopped
  • ⅓ cup sesame seeds, toasted, plus extra to serve
  • ½ cup fresh mint, chopped into fine ribbons
  • Feta, olive oil-marinated Beetroot, roasted, peeled and chopped into quarters


Rub lamb in olive oil and season with cracked pepper. Rest for 30 minutes.

To make the dressing, line a small ovenproof dish with baking paper. Place the garlic in the dish and drizzle with oil. Cover with foil and bake at 200'C for 30 minutes, until garlic is soft. Once done, cool garlic until warm.

Add the rest of the ingredients to a blender with the oil and garlic and blitz until it becomes a thick paste. Thin dressing with a small amount of warm water until the desired consistency for salads. Any remaining dressing can be stored in the fridge.

When dressing and salad are ready, preheat the barbecue and cook lamb for 10 minutes each side for medium-rare, or until it is done to your liking.

Serve lamb warm with salad and dressing.

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