Lamb Salad with Honey, Apricot and Mint Dressing

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Colourful mixed greens, spinach, red leaf, green leaf lettuce etc

Red onion, cut into rings

Fresh tomato, cubed

Cooked Alberta Lamb, cut into juliennes

Alberta goat cheese, crumbled


1 small red onion, finely minced

1 tbsp Dijon mustard

3 tbsp liquid honey

½ cup dried apricots soaked in warm water 

½ cup white wine vinegar


  1. Present on a plate in the same order as the ingredients, dress with dressing and garnish with fresh mint.
  2. Put all the dressing ingredients into a blender, mix.
  3. Slowly add 1 ½ cups olive oil.
  4. Stir in some chopped mint.
  5. Season with salt and pepper.

Recipe courtesy of Chef Darren Nixon

Sirloin salad

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522