Lamb Buddha bowl with salsa verde

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Tender lamb and your five-a-day in our simple, healthy one bowl wonder. Topped with a zesty dressing that packs a real flavour punch.


10 minutes


10 minutes



Oven Temp

200°C / Gas Mark 5


2 large sweet potatoes, scrubbed and cut into wedges
1 teaspoon oil
Black pepper
4 Northern Ireland Farm Quality Assured lamb leg steaks
4 large handfuls of baby spinach leaves
1 can chickpeas, drained and rinsed
250g cherry tomatoes
1 head of broccoli, trimmed into florets and lightly blanched
250g ready cooked baby beetroot
100g Feta cheese

Ingredients for salsa verde:
1 garlic clove, crushed
A small handful of chopped fresh mint
A small handful of chopped fresh coriander
½  small red onion, finely chopped
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
4 tablespoons olive oil

  1. Place an oven tray into a hot oven to heat while you brush the sweet potato wedges with oil and sprinkle with a little pepper, lay the wedges onto the hot tray and return it to the oven for 20 minutes until the wedges are crisp and tender.
  2. Heat a char-grill pan, brush the lamb steaks with a little oil and sprinkle with pepper, grill the lamb steaks for 2 minutes on either side. Remove the steaks, place onto a plate, cover with tin foil and rest for 5 minutes before slicing.
  3. To make the salsa verde, simply mix the ingredients together and set aside for a few minutes, allowing the flavours to infuse.
  4. Arrange the sweet potato wedges with spinach leaves in serving bowls, top with chick peas, cherry tomatoes, broccoli and beetroot. Arrange slices of lamb on top, drizzle with salsa verde and crumble with Feta cheese. Serve immediately.

Recipe Video