Love Lamb Week | Lamb Caesar Salad | Red Tractor

Love Lamb Week

Lamb Caesar Salad

Added 10 Aug 2017

Serves 4
Preparation time: 15 minutes
Cooking time: Under 20 minutes


  • 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


  • 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. 
  • Mix until you have a smooth sauce. Adjust the seasoning and lemon juice, if required. 
  • 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. 
  • 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. 
  • Garnish with the Parmesan and serve immediately. 


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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