Damien’s Welsh Lamb & Goats Cheese salad

Welsh Lamb is a globally underrated meat and one of my absolute favourites, sheep are one of the few animals that are not intensively farmed; meaning you are virtually guaranteed a higher level of animal welfare, Welsh lamb is the best on the planet, they love to roam free and they really benefit from the welsh climate. Sheep are hardy beasts who spend most of their lives wandering the hillsides in all weathers, they yield wonderfully tender and nutritious meat and are virtually antibiotic free, if Welsh Lamb isn’t part of your diet, it should be.

This dish is a simple warm salad of pink lamb, roasted tomatoes, spiced aubergine & goats cheese balanced with the sweetness of the blueberries and finished off with fresh garden mint, its informal, its looks great and is wonderfully colourful, it allows the ingredients to speak for themselves, give it a try.

Photography By Frank Verbruggen

Damien’s Welsh Lamb & Goats Cheese salad

Print Recipe
Serves: 4 Cooking Time: 45 - 1 hour


  • 200g mini plum tomato’s, Halved
  • 4 Tablespoons of good Greek olive oil
  • 1 clove garlic, Crushed
  • 1 Tablespoons Fresh oregano
  • 2x 180g Lamb Rump steaks
  • 1 Aubergine sliced into Rounds
  • Pinch Ground Cumin
  • Pinch Ground Corriander
  • 2 Teaspoons Balsamic
  • 50g Rocket
  • 100g organic goats cheese
  • Handfull of blueberries (not in season use black olives)
  • 1 Tablespoon fresh mint
  • Sea salt
  • Freshly ground black pepper



Heat the oven to 120’c.


Place the tomato’s onto a baking tray, skin side down.


Mix tablespoons of olive oil with crushed garlic, chop the oregano and add that to the oil, drizzle the oil mixture over. the tomato’s, season them with salt & pepper.


Roast in the oven for about 45 minutes, then remove the tomato’s from the tray and drain any juice into a large bowl.


Heat a skillet or pan and sear the outside of the lamb for 3 minutes each side, then put the lamb aside to rest.


Keeping the griddle nice and hot, brush the aubergine with oil, grill for 1 minute on each side until nice and tender, remove and sprinkle with the cumin & coriander and balsamic vinegar.


Now the lamb has sufficiantly rested, cut it into reasonably thin slices.


Toss the Aubergine with the tomato’s & rocket in the bowl with the juices from the tomato’s, arrange fashionably onto a serving platter, lay the pink lamb on top of the aubergine.


Finish the dish by tearing the organic goats cheese and spreading it around the platter, and liberally applying the blueberries & mint.


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