This week I am sharing with you lamb, mango and pecan salad – another ‘in season’ recipe for us all to enjoy as our summer season ends and autumn starts. This one is making the most of lamb of course, from Local Dorper Lamb, in-season mangoes from either Everest Farm Bananas or Avocados from Burringbar and of course, Tweed River Pecans, which you can find over at Byron Spice Palace!  


  • 750g lean lamb backstraps, trimmed (Local Dorper Lamb) 
  • Olive oil cooking spray (Byron Spice Palace) 
  • 2 Lebanese cucumbers (Summit Organics or Jumping Red Any) 
  • 2 mangoes (Everest Farm Bananas or Avocados from Burringbar) 
  • 1/3 cup pecan nuts, roughly chopped (Byron Spice Palace) 
  • 120g baby rocket, washed, dried 
  • ½ cup low-fat yoghurt (Nimbin Valley Dairy or Cheeses Loves You) 
  • 1 tbsp mango chutney 


Step 1: Heat a non-stick frying pan over medium-high heat. Spray lamb with oil. Season with salt and pepper. Add lamb to hot frying pan. Cook for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 10 minutes. Slice diagonally. Place into a large bowl. 

Step 2: Meanwhile, using a vegetable peeler, run peeler down length of each cucumber to form ribbons. Cut cheeks from mangoes. Cut flesh into cubes. Set aside one-quarter of the mango. Add remaining mango, pecans, rocket and cucumber to lamb. Toss gently. 

Step 3: Place reserved mango, yoghurt and chutney into a food processor. Process until smooth. Season with salt and pepper. Arrange salad on serving plates. Drizzle with dressing. Serve. 

*Recipe and photo credit: