Daily with Luke Daily with Luke

Summer Lamb Salad

Summer Lamb Salad
Summer Lamb Salad


Lamb Backstrap 125g
Spinach/Rocket Leaves 20g (1 cup )
Zucchini 12 sliced thin
Cherry Tomatoes 14 punnet halved
Olive Oil 10ml ( 12 tbsp )
Lemon Juice 10ml ( 12 tbsp ) or ACV
Pine Nuts 15g (1 tbsp ) optional


  1. Heat your frypan over medium to high heat and add a little olive oil. Add the lamb and cook on each side for 3-4 minutes until it's golden brown on the outside and still lovely and pink and tender in the middle. Remove from the heat and set aside to rest.
  2. Combine your salad ingredients in a bowl and dress well with the extra-virgin olive oil, lemon juice or ACV.
  3. Slice your lamb and toss through the salad, season with salt and pepper if needed and enjoy

MACROS (per serve):

Protein 40g

Fats 26.3g

Carbs 8.3g

Energy 355cal/1736kJ

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