Warm Lamb Salad

Warm Lamb Salad

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Since I got hold of that salad book, I just couldn’t stop myself from preparing salads after salads – from my packed lunch to work to my personal side dish at home. Personal? Because my veggie and fruit list is longer than my boys. But this warm lamb salad here is friendly to both of them.


Warm Lamb Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 500g lamb stir-fry
  • 2 tbsp tropical juice (or fresh orange juice)
  • Medium-sized potatoes, peeled and quartered
  • Green round beans, trimmed
  • Carrots, sliced thinly (or make small florets as shown)
  • Salad greens (I had lettuce and watercress)
  • Cherry tomatoes, halved
  • 2 hard-boiled eggs, sliced
  • Salt
  • Freshly ground pepper
  • 2 tbsp tropical juice (or fresh orange juice) for the dressing
  • 2 tbsp lemon juice
  • 4 tbsp extra virgin oil
  1. Marinate lamb with 2 tbsp of tropical juice and freshly ground pepper. Cover and let stand in the fridge for at least half an hour (or overnight).
  2. Place potatoes in a pot of boiling water. Simmer for 10 minutes then add carrots and beans. Simmer for another 5 minutes. Scoop out and place into a colander. Plunge into cold water, drain and set aside.
  3. Arrange potatoes, beans, tomatoes and carrots on top of the salad greens.
  4. Blend the dressing ingredients well (the last 3 ingredients listed above). Pour half of the dressing over the salad and set aside.
  5. Drain lamb. Heat oil in a non-stick wok until smoking hot. Stir-fry lamb in batches and cook for 3 to 5 minutes or until cooked to personal preference, (sprinkle salt halfway through cooking). Arrange lamb and egg slices on top of the salad then pour over the remaining dressing. Sprinkle with freshly ground pepper and serve. Yum.
Marinating time not included.



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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

3 thoughts on “Warm Lamb Salad

  1. With lamb or pork steak, you just have to pan-fry it over high heat fro about 4 to 5 mins each side. You can add a minute, depende sa init ng kalan. But this way, it’s gonna be browned real good and juicy inside pero hindi bloody. Serve right away, malambot yun sigurado. Try it.

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