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Lamb and mixed pea salad

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Nothing beats smoky barbecued lamb, especially when it’s served with a fresh-tasting salad. Try this feel-good recipe for dinner this week.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 5 mins resting time
Lamb and mixed pea salad


  • 120g Coles Bakery Stone Baked by Laurent Light Rye Sourdough Vienna*, cut into 3cm pieces
  • 1/4 cup (60ml) olive oil
  • 2 garlic cloves, crushed
  • 2 tsp finely grated ginger
  • 4 (about 430g) Coles Australian Lamb Leg Steaks
  • 300g green beans, ends trimmed
  • 300g snow peas, ends trimmed
  • 1 cup (120g) frozen peas
  • 60g chopped kale
  • 1/4 cup (60ml) lemon juice
  • 1/2 small red onion, finely chopped
  • 1 medium long red chilli, seeded, finely chopped (optional)
  • 2 tbs pine nuts, toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat grill on high. Place bread on a baking tray and spray with olive oil spray. Cook under grill, turning occasionally, for 5 mins or until crisp.
  2. Step 2

    Heat a barbecue grill or chargrill on medium. Combine 1 tbs olive oil with garlic and ginger in a shallow dish. Add lamb and toss to coat. Cook on the grill for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and rest for 5 mins.
  3. Step 3

    Cook beans, snow peas and peas in a large saucepan of boiling water for 2 mins or until bright and just tender. Refresh under cold water. Drain well.
  4. Step 4

    Combine bean mixture with bread and kale in a large bowl. Combine lemon juice and remaining oil in a jug. Season with pepper. Drizzle half the lemon juice mixture over the salad. Toss to combine. Arrange on a serving platter. Sprinkle with onion, chilli, if using, and pine nuts. Drizzle with remaining dressing. Thickly slice lamb and serve with the salad.

    SERVE WITH lemon wedges

    Boost it: For a heart-healthy meal, go for lean trimmed meat like we've done here. As well as lamb leg steak, beef fillet steak is a great lean option.

    *Selected stores only.