Anolon Academy

Grilled Mediterranean Lamb Salad

By Chef Justin North

Labneh is strained Greek yoghurt, wonderfully soft and velvet smooth with a refreshing sour lactic finish.
Serve with charred pieces of warm flatbread also wonderful served with a hit of fresh green chili, moist herby cous cous and pomegranate.

Serves 4


For the dressing

  • 1 tablespoon picked thyme leaves
  • 1 tablespoon chopped oregano
  • 1 lemon – grated zest
  • 1 tablespoon Sherry vinegar
  • 3 tablespoons extra virgin olive oil

For the Grill

  • ½ cup extra virgin olive oil
  • Salt flakes
  • 1 egg plant
  • 1 red capsicum
  • 1 yellow capsicum
  • 1 green zucchini
  • 6 fillets of lamb
  • 200g labneh
  • 1 cup mint leaves – torn
  • 1 cup basil leaves – torn


Preheat your BBQ or stove-top grill plate.
To make the dressing, combine together all ingredients and mix well, season with a pinch of salt.

Cut the eggplants into thick slices, and cut the capsicums and zucchini into large chunks, toss with olive oil and a pinch of salt, place on the BBQ for about 4 minutes each side until evenly charred, tender and juicy.

At the same time, you can also cook the lamb fillets, firstly rub them with oil and season with salt, they will take about 6-8 minutes to cook, char all over evenly, by then they should be nice and pink in the middle. Allow to rest on the side for 3-4 minutes then slice into pieces.

Serve hot with the grilled vegetables, dollops of the labneh, drizzle with the dressing and finish with torn pieces of mint and basil.         

Serves 4