Lamb Salad
Healthy salad perfect for entertaining
Serves
4
Prep
30 mins
Cook
45 mins
Method
- Mix together the oregano and mint with the lemon juice and 100ml oil
- Stir in the garlic and brush onto the meat
- Leave to marinate for a few hours
- Heat the BBQ grill or griddle pan to very hot
- Cook meat for 5 mins each side or until desired doneness
- Remove from heat, cover with foil and leave to rest for a few minutes
- Mix the remaining oil with 2 vinegars, season with salt, ground black pepper and a pinch of sugar
- Place corn in the microwave and steam for 3 mins then remove, allow to cool then remove husks and chop into 4 pieces
- To assemble, place salad greens on plate and add tomatoes and corn
- Slice the meat and arrange on top of the greens
- Drizzle with the dressing, sprinkle with the parsley and garnish with sliced chili (if desired)
Ingredients
- 1-2 handfuls oregano, finely chopped
- 1/2 handful mint, finely chopped
- 1 lemon, juiced, zest grated
- 150ml olive oil
- 4-5 cloves garlic, finely chopped
- 2 lamb back straps
- 2 tbsp apple vinegar
- 2 tbsp white wine vinegar
- 2 handfuls mixed salad greens, rocket, baby spinach, watercress
- 2-3 sprigs parsley
- 1 punnet cherry tomatoes, halved
- Corn on the cob
