Marinated Lamb and Mango Salad

READY IN: 26mins
Recipe by Darren Silverman

This is the most beautiful salad ever!! It's simple to prepare and tastes incredible.

Top Review by rgoodknight

Oh my goodness, it's a shame more people haven't tried this because it was fantastic! The marinated lamb was so delicious that I was tempted to eat it as is without making the salad at all, but I'm sure glad I did. This salad was an explosion of flavors- really unique and fantastic. One thing I must say though is before you use any raw meat marinade as a dressing you MUST cook it for a few minutes to kill the bacteria! Not doing so is a clear invitation for Salmonella.. which would be a shame after such a delicious meal. The only other thing I changed was to add some fresh baby spinach for a nice dark green color and extra vitamins. Superb!! Thanks, Darren.

Ingredients Nutrition


  1. Remove sinew from Lamb fillets and cut to size. About 8-10cm in length is perfect.
  2. Combine ingredients for the marinade and pour over lamb making sure fillets are totally coated. Marinating for a minimum of 2-3 hours is preferable. Overnight even better.
  3. Place lamb in a hot non stick pan or griddle (save as much of the marinade in the bowl as possible) and cook on a medium heat turning only once for around 2 minutes on each side. Medium rare is best. There is no need to oil your pan.
  4. Remove from pan and allow to stand for 3-4 minutes before slicing. This will allow enough time to toss your salad.
  5. Combine salad ingredients saving half the feta and drizzle with a little olive oil. Top with sliced lamb fillets and pour the remaining marinade over the top. Crumble remaining feta as a garnish and serve.
  6. Lovely!

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