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Lamb Caesar Salad

This salad combines all of your favourite spring flavours and tops it off with an anchovy dressing.

Prep Time 15mins

Cooking time 20mins

Serves 4

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    • 4 x 150g/5½oz lean lamb leg steaks, cut into cubes

    • 5ml/1tsp rapeseed or olive oil

    • Salt and freshly milled black pepper

  • For the Anchovy Dressing:

    • 60ml/4tbsp rapeseed or olive oil

    • Large handful fresh parsley leaves

    • 10ml/2tsp Dijon mustard

    • Juice of ½ lemon

    • 6 anchovies in oil, drained

  • For the Salad:

    • 1 large Cos or Romaine lettuce, rinsed and roughly torn

    • 1 x 100g bag prepared bread croutons

    • 1 punnet fresh cress

    • 25g/1oz Parmesan shavings, to garnish

  1. To prepare the dressing; pour the oil into a food processor or blender. Add the parsley, mustard, lemon juice, 45ml/3tbsp warm water, anchovies and seasoning.
  2. Mix until you have a smooth sauce. Adjust the seasoning and lemon juice, if required.
  3. Heat a non-stick griddle or plain frying pan without oil for 2-3 minutes. Brush the lamb cubes with oil, season and cook, tossing occasionally for 3-4 minutes or until any meat juices run clear. Transfer to a warm plate and leave to rest for 1-2 minutes.
  4. Meanwhile, to prepare the salad; put all the ingredients in a large bowl with the lamb and any meat juices. Toss gently and drizzle with the anchovy sauce.
  5. Garnish with the Parmesan and serve immediately.
  6. The ‘umami’ anchovy sauce really brings out the flavour of the lamb. Give it a try, it definitely won't taste like fish!

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