Grilled Lamb Fillet with Cold Crunchy Salad

Grilled Lamb Fillet with Cold Crunchy Salad

Bold, juicy, and full of character — this lamb fillet is marinated in a fusion of sauces for maximum flavor, served with a refreshing, colorful cold salad. Perfect for your Sunday reset.

Ingredients

For the Marinated Lamb Fillet:

  • 2 lamb fillets (200–250g each)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp black pepper
  • 1 tbsp pesto sauce
  • 1 tbsp barbecue sauce

For the Cold Crunchy Salad:

  • 1 handful fresh lettuce leaves
  • 5–6 cherry tomatoes, halved
  • ½ red bell pepper, thinly sliced
  • ½ yellow paprika, thinly sliced
  • ½ cucumber, chopped
  • 1 tbsp capers
  • 4–5 shavings of Tête de Moine cheese

For the Dressing:

  • 1 tsp teriyaki sauce
  • 1 tsp sweet chili sauce
  • Juice of ½ lemon

Instructions

  1. Marinate the Lamb
    In a bowl, mix Worcestershire sauce, soy sauce, black pepper, pesto, and barbecue sauce. Coat the lamb fillets evenly. Cover and let marinate in the fridge for at least 1 hour (or overnight for deeper flavor).
  2. Grill the Lamb
    Preheat grill or grill pan over medium-high heat. Cook lamb fillets for about 3–4 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
  3. Prepare the Salad
    In a large bowl, combine lettuce, cherry tomatoes, red bell pepper, yellow paprika, cucumber, and capers. Shave Tête de Moine cheese over the top.
  4. Make the Dressing
    Whisk together teriyaki sauce, sweet chili sauce, and lemon juice. Drizzle over salad just before serving.
  5. Plate & Serve
    Slice lamb fillets and serve alongside the cold salad. Optionally, garnish with fresh herbs or extra dressing.

Nutrition (per serving)

  • Calories: ~510
  • Protein: 40g
  • Fat: 27g
  • Carbs: 18g
  • Fiber: 4g

YUNEXA Wellness Tip

 

This dish blends protein-rich lamb with raw veggies and fermented sauces — great for your gut, metabolism, and taste buds. Perfect for a smart, balanced meal after an active weekend.

 

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