Lamb

This very Aussie lamb and mango salad is made for summer entertaining

Name: Lamb, mango and avocado salad recipe
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 450g boneless lamb shoulder, cut into 3cm cubes; 20.00 ml extra virgin olive oil; 1 1/2 tsp very finely chopped rosemary leaves; 120g mixed leaves; 1 large mango, flesh thinly sliced; 1 large ripe avocado, flesh cut into 2-3cm chunks; 75g macadamia; 125.00 ml mint leaves, torn; 1 small eschalot, thinly sliced; 40.00 ml lemon juice; 1 garlic clove, crushed; 80ml olive oil

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by Lucy Nunes

Delicious Team

Dec 01, 2025

We're calling it: this is your ultimate Aussie summer salad. Loaded with barbecued lamb shoulder, sweet juicy mangoes, creamy avocado and crunchy macadamias, it's the perfect summer dinner or entertaining dish. After marinating the lamb, you can have it on the table in 30 minutes, plus you can easily double the recipe.

450g boneless lamb shoulder, cut into 3cm cubes
1 tbs extra virgin olive oil
1 1/2 tsp very finely chopped rosemary leaves
120g mixed leaves
1 large mango, flesh thinly sliced
1 large ripe avocado, flesh cut into 2-3cm chunks
1/2 cup (75g) macadamias, toasted, roughly chopped
1/2 cup mint leaves, torn
1 small eschalot, thinly sliced

Dressing

2 tbs lemon juice
1 garlic clove, crushed
1/3 cup (80ml) extra virgin olive oil

Method

1.

Place lamb, oil and rosemary in a medium bowl. Season with salt flakes and freshly ground black pepper and toss to coat. Chill, covered, in the fridge for 2-3 hours, if you have the time (you can also cook it straight away, if you prefer).
2.

For the dressing, place all ingredients in a jar with a lid. Season with salt flakes and freshly ground black pepper. Shut lid and shake to combine.
3.

Preheat a barbecue flatplate on high until very hot. Cook the lamb for 4-5 minutes, turning once, until well browned. Set aside on a plate to rest for 5 minutes.
4.

Arrange leaves, mango and avocado on a serving platter. When ready to serve, top with warm lamb (leave the resting juices on the plate, so as not to soak the salad). Sprinkle with macadamias, mint and eschalot and drizzle with dressing to serve.