AuthorVanessa PrinceCategoryLamb Recipes, Salad RecipesA perfect light meal for hot summer evenings. Warmly spiced tender lamb sliced over a fresh & zesty salad. Topped with a tangy preserved lemon & mint yoghurt.
Preheat the BBQ to high heat, or frying pan to medium high heat.
Pat meat dry with a paper towel and drizzle lightly with olive oil to coat.
Sprinkle all over with Moroccan Seasoning & cook each side for 3-4 minutes until lamb is medium rare (Butterfly lamb will need longer).
Leave to rest for at least 5 minutes.
Make a salad with whatever ingredients you like, I suggest a base salad of baby spinach, thinly sliced cucumber, diced avocado, torn mint and a hand full of parsley leaves. Toss in a little olive oil & lemon juice to dress. You can then add any ingredients you like; Roast pumpkin, feta, toasted pine nuts, coriander leaves and cherry tomatoes work well.
To make yoghurt sauce, simply whisk together all ingredients.
Assemble salad, top with thinly sliced lamb & spoon over sauce.
HINTS & TIPS:
Make a large platter to share for a summer gathering of friends & family; Sliced red chilli will add heat to round out the other flavour sensations.
Ingredients
Directions
Preheat the BBQ to high heat, or frying pan to medium high heat.
Pat meat dry with a paper towel and drizzle lightly with olive oil to coat.
Sprinkle all over with Moroccan Seasoning & cook each side for 3-4 minutes until lamb is medium rare (Butterfly lamb will need longer).
Leave to rest for at least 5 minutes.
Make a salad with whatever ingredients you like, I suggest a base salad of baby spinach, thinly sliced cucumber, diced avocado, torn mint and a hand full of parsley leaves. Toss in a little olive oil & lemon juice to dress. You can then add any ingredients you like; Roast pumpkin, feta, toasted pine nuts, coriander leaves and cherry tomatoes work well.
To make yoghurt sauce, simply whisk together all ingredients.
Assemble salad, top with thinly sliced lamb & spoon over sauce.