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Lamb leg steak salad with roquefort dressing

Category: conception

Duration: medium

Age: parent

Keywords: iron, conception, male fertility, female fertility, protein


A delicious salad, rich in protein, iron, and essential vitamins. Perfect for a BBQ, dinner party, or refreshing dinner on a hot summer’s night.

Lamb leg steak salad with roquefort dressing


  • 5 lamb leg steaks
  • ½ cup olive oil
  • 2 cloves garlic, crushed or finely chopped
  • 1 lemon
  • 1 tbspn olive oil
  • 5 cups mixed salad leaves, rinsed and drained
  • 1 bunch asparagus, trimmed and blanched (optional)
  • 1 Lebanese cucumber, peeled and seeded
  • 3 tbspns fresh dill tips, chopped
  • 2/3 cup Roquefort cheese
  • 2/3 cup pouring cream
  • black pepper
  • pink peppercorns, to garnish


  1. Combine olive oil and garlic.
  2. Scrub lemon under hot water, juice and add lemon juice to oil mixture.
  3. Add the lemon halves and the lamb steaks. Marinate at least three hours, or overnight.
  4. Remove lamb from marinade, pat dry, brush lightly with extra olive oil and char-grill or panfry to desired doneness. (Leg steaks are best cooked pink). Rest.
  5. Grate the cucumber and leave to stand in a sieve, pressing lightly with the back of a spoon to remove any excess water. Add the dill.
  6. Whisk together the Roquefort and cream. Add the cucumber and dill, and black pepper to taste.
  7. Divide the salad leaves and asparagus, if using, between five plates. Finely slice the lamb and toss with the salad.
  8. Pour over dressing, and garnish with pink peppercorns, if desired.

Serves 5

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Lamb leg steak salad with roquefort dressing

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