Date, Apricot and Lamb Salad

By Dixie Eilliott

Date, Apricot and Lamb Salad
Date, Apricot and Lamb Salad recipe, on MiNDFOOD.

The perfect lamb dish takes on the sweet and tangy flavours of apricots, dates and orange. Serve on a bed couscous, rice or soft polenta.

Serves 4

8 fresh dates, seeds removed, sliced

8 apricots, halved, stones removed, cut into wedges

¼ cup slivered almonds, toasted

1 large orange, shredded rind and juice

2 tbsp extra-virgin olive oil

1 tsp smoky paprika

¼ tsp cinnamon

¼ tsp tabasco sauce

salt, to taste

white pepper, to taste

3 lamb backstraps or lamb leg

steaks (600g)

olive oil cooking spray

couscous, to serve

1 To make date salad, combine dates, apricots and almonds in a large bowl. 
Set aside.

2 To make dressing, combine orange rind, ½ cup orange juice, oil, paprika, cinnamon and tabasco sauce in a 
screw-top jar. Season with salt and 
white pepper. Secure lid and shake 
until well combined.

3 Heat a barbecue hotplate or char-grill pan over medium heat. Spray lamb with oil and season with salt and pepper. Cook lamb for 2–3 minutes on each side until medium-rare or cooked to your liking. Transfer to a plate and cover to keep warm. Stand for 10 minutes. Thinly 
slice diagonally.

4 To serve, add lamb to date salad. Add dressing and toss until well combined. Spoon couscous onto 4 serving plates and top with lamb salad.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login