Dinner/ Lunch/ Recipes

Red Peppercorn Lamb Salad

Courtesy of Ontario Sheep Marketing Agency

This colourful salad is brimming with fresh Ontario fruit and vegetables. It’s then finished with a generous serving of  Ontario Lamb, cooked to a melt in your mouth medium rare.

Red Peppercorn Lamb Salad

Print Recipe
Serves: 4 Cooking Time: 10 min.


  • Lamb:
  • 2 tbsp (30 mL) soy sauce
  • 4 dashes of Worcestershire sauce
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) whole red peppercorns
  • 1 (8 bone) rack of Ontario lamb, frenched and cut
  • into individual chops
  • Salad:
  • 2 tbsp (30 mL) soy sauce
  • 1 tbsp (15 mL) Ontario maple syrup
  • ½ tsp (2 mL) fresh ginger, minced
  • 3 tbsp (45 mL) grapeseed oil
  • 4 cups (1 L) baby arugula
  • 2 small clementines, peel and pith removed, thinly sliced
  • ½ an Ontario cucumber, julienned
  • 3-4 small Ontario radishes, thinly sliced
  • Garnish: chopped mint



In a large food-safe plastic bag place marinade ingredients: soy sauce, Worcestershire sauce, olive oil and peppercorns; mix well.


Add lamb and turn to coat. Close bag securely and marinate in refrigerator for 2-4 hours.


Pre-heat grill to medium. Place lamb on grill and cook 3-5 minutes on each side, or until internal temperature reaches medium, 135°F.


Remove from heat and allow to rest for 5 minutes.


While lamb rests, prepare the salad. In a medium bowl whisk together soy sauce, maple syrup, ginger and grapeseed oil. Divide arugula between 4 dinner plates. Top with clementines, cucumber and radish. Spoon small amount of dressing over salad. Top each salad with 2 grilled lamb chops.


Garnish with mint.


Marinating Time: 2 hours – 4 hours

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