Lamb Loin Fillets Nicoise Salad

By Silver Fern Farms
Lamb Loin Fillets Nicoise Salad
Preparation Time
Cooking Time
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  • 1 pack of Silver Fern Farms Lamb Loin Fillets
  • 4 Tbsp olive oil
  • Zest of 1 lemon
  • 1 clove garlic, chopped
  • 1 Tbsp each: chopped fresh basil, oregano, mint and parsley


  • 4 small potatoes or kumara, roasted
  • A little oil
  • 4 eggs
  • 1 bundle fresh green beans, blanched and refreshed
  • 12 cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • 12 black olives, pitted


  • ¼ cup fresh grated parmesan
  • 1 egg
  • 2 Tbsp herb or white balsamic vinegar
  • 3 anchovy fillets, mixed to a paste
  • ½ cup of olive oil
  • Handful fresh flat-leaf parsley, chopped
  • Salt and pepper to taste


To make the marinade for the lamb mix together the olive oil, lemon zest, garlic, basil, oregano, mint, and parsley. Cover the lamb in this mixture and leave for at least 15 minutes.

To make the salad roast potatoes (or kumara) with a little oil and allow to cool. Cut each into 8 cubes. Simmer eggs until softly poached and allow to cool. In a large serving bowl, combine potatoes, green beans, cherry tomatoes, onion, and olives. To make the dressing combine the parmesan with the egg, vinegar and anchovy paste. Whisk in the oil slowly before adding seasoning and parsley. 

Grill the lamb 2-3 minutes each side until medium-rare. Remove from heat, cover, and rest for 5 minutes.

Slice lamb diagonally across the grain and lay over the salad. Drizzle with dressing and top with soft-poached eggs.

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