Mediterranean Salad with Grilled Lamb Steak



Day 2, Meal 2 of another Whole30!  This is another meal you can cook the night before, and either reheat the meat in the microwave or serve it cold on top of the salad.  The following recipe is for one serve, increase quantities to feed more people.

I used:

  • 1 x lamb steak with fat trimmed
  • 2 cups of lettuce leaves (mixed varieties)
  • 8 cherry tomatoes, chopped into quarters
  • 5 black olives, sliced
  • 2 tbs fresh basil, roughly chopped
  • 3 walnuts, roughly chopped
  • olive oil
  • lemon juice
  • salt and pepper

Preheat a grill to 180 degrees celcius, place the lamb on a grilling rack and grill 5-7 minutes each side, depending on how well done you like it.  Rest the lamb for 5 minutes.  Meanwhile, place lettuce into a bowl with tomato, olives and walnuts.  Drizzle with a little olive oil, lemon juice and a sprinkle of salt and pepper and toss through.  Balsamic vinegar would be nice here too, as would some red onion and goats cheese feta if you are eating dairy.

Slice the lamb into strips and serve atop the salad.


Lamb Meatballs, Chunky Kumara and Homemade Tomato Sauce


This is definitely one the kids will love.  This dish will easily serve 4 people, add some bacon wrapped prawns to flesh it out and serve this as finger food for your next dinner party!

I used:

  • 1 large Kumara (sweet potato), scrubbed clean and cut into chunks
  • 400gms premium lamb mince (little to no fat)
  • 2 cloves garlic, finely diced
  • 1 brown onion, finely diced
  • 1/4 tsp cumin
  • 1/4 tsp ground coriander seeds
  • 2 tbs fresh flat leaf parsley, chopped
  • 1 egg, lightly beaten
  • salt and pepper
  • olive oil

Pre-heat the oven to 180 degrees celcius.  Scrub the kumara and cut into thick chunks.  Toss through some olive oil, salt and pepper.  Place on a tinfoil covered baking tray, evenly spaced and cook for 20-25 minutes.

Next make the meatball mixture.  In a large mixing bowl, combine the lamb, egg, cumin, coriander seeds, parsley, salt and pepper.  You will need to knead the mixture for a couple of minutes to bind the proteins together.  Heat a heavy based frying pan to a medium heat, add a healthy amount of olive oil.  Roll the lamb mixture into small balls and cook in batches, draining on a paper towel to remove the excess oil.


  • 1 can Italian chopped tomatoes
  • 1 brown onion, finely diced
  • 3 garlic cloves, finely diced
  • 4 tbs basil, roughly chopped
  • salt and pepper
  • olive oil

Bring a medium sized saucepan to a medium heat, add the olive oil and cook the onions, garlic, salt and pepper until soft.  Add the chopped tomatoes and reduce the sauce by half, simmering on a low heat for 20 minutes.  Stir through the fresh basil just before serving.  You can also grate parmesan cheese into the sauce just before serving for an added element of flavour.



Lamb Rissoles with Guacamole


Lamb Rissoles with Guacamole

Another great idea for lunch or snacks, team in layers of capsicum, guacamole, tomato and lettuce to create a tower burger!


Lamb Rissoles

500gm premium lamb mince (lean)
1 courgette, small, grated
1 egg
1 onion, finely diced
2 garlic cloves, finely diced
3 tbs fresh flat leaf parsley
1/2 tsp cumin
1/2 tsp ground coriander seed
4 tbs coconut flour

Mix the ingredients until well combined. Heat a heavy based fry pan to a medium heat for 2 minutes. Add a touch of olive oil. Roll the lamb mixture into balls and then flatten to make rissoles. Cook in hot oil on both sides, draining on a piece of paper towel as they cook. You will need to do this in batches.

2 ripe avocadoes
1/2 tomato, seeds removed, finely diced
1/4 red onion, finely diced
2 tbs fresh lemon juice
salt and pepper

Mash the avocado, then stir in the remaining ingredients. Store in the fridge until required.

Serve with tomato and greens, and a couple of wedges of lemon.

A great base recipe which can be used for meatballs as well!