Grilled Lamb with Courgette Salad with Mint

2:51 am on 5 November 2005


  • 6-8 fillets or backstraps of spring lamb
  • salt and pepper
  • 2 teaspoons freshly ground cumin
  • bunch of fresh mint leaves
  • 6 courgettes cut into strips lengthwise
  • 1 cup small cherry tomatoes
  • olive oil


Dressing made with juice and zest of 1 lemon, 6 tablespoons olive oil, and salt and pepper to taste.

Rub the lamb fillets to coat in a spice mixture by combining the salt, pepper and the cumin.

Scatter the courgette strips with salt and pepper. Chop half the mint and rub this over the lamb and courgettes.

Heat a grill on the barbecue and over a very gentle heat grill the courgettes and lamb, turning often.

Meanwhile cut the tomatoes into halves, and remove the remaining mint leaves from the stalks.

Prepare the dressing by mixing the ingredients and taste for seasoning.

When the lamb and courgettes are cooked (20-25 minutes) remove from the grill, rest them a few minutes and cut into large diagonal chunks.

Mix on a serving platter with the tomatoes and mint leaves and pour over the dressing. Serve with crusty bread.

Suggested Wines To Go With Today's Recipe:-


Churton (Marlborough)

Gibbston Valley -- Gold River

Ata Rangi (Martinborough)

From Nine To Noon

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