Easiest-ever lamb salad
Ahhh Spring’s best grilled lamb. And what better way to hero this most delicious of meats than with a simple salad (RECIPE BELOW). Throw together some rocket, garlic, pine nuts, pumpkin seeds and sliced cherry tomatoes, and lay your lamb on top. Simple. Delicious. Spring on a plate.
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Easiest-ever lamb salad
Serves: 6-8
Prep: 15 mins
Cooking: 25 mins
1 cup (200g) pearl barley
1kg butterflied lamb leg
2 tsp ground paprika
1 tsp cumin seeds
1 tbs olive oil
350g punnet mix medley grape tomatoes, halved
2 roma tomatoes, thinly sliced
120g baby rocket leaves
½ cup flat-leaf parsley leaves
½ cup mint leaves
2 tbs pepitas, toasted
2 tbs sunflower seeds, toasted
2 tbs natural flaked almonds, toasted
Chimichurri sauce
¼ cup (60ml) red wine vinegar
¼ cup (60m) extra virgin olive oil
1 garlic clove, crushed
½ cup coarsely chopped coriander leaves
1/2 cup coarsely chopped flat-leaf parsley leaves
2 tbs coarsely chopped oregano leaves
1 tsp dried chilli flakes
½ tsp ground paprika
1. Cook the barley in a large saucepan of boiling water for 20 mins or until tender. Drain well.
2. Meanwhile, place the lamb in a large bowl. Sprinkle with paprika and cumin and drizzle with the oil. Season.
3. Preheat a barbecue on medium. Cook lamb for 5 mins each side or until browned. Cook, covered, under indirect heat, for a further 10 mins for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 mins to rest.
4. While the lamb is resting, to make the chimichurri sauce, combine the vinegar, oil, garlic, coriander, parsley, oregano, chilli and paprika in a small bowl. Season to taste.
5. Combine the barley, tomatoes, rocket, parsley and mint in a large bowl. Add one-quarter of the chimichurri and toss to combine. Spoon onto a large serving platter. Sprinkle with pepitas, sunflower seeds and almonds.
6. Thinly slice lamb and arrange over the barley salad. Drizzle with remaining chimichurri and serve immediately.
WATCH MORE
Want to get inspired in the kitchen this Spring? Check out our Curtis Stone’s best Spring hints and tips playlist which includes:
- How to grill asparagus with Curtis Stone:
- Different types of peas with Curtis Stone:
- How to make quick strawberry jam with Curtis Stone:
- How to steam fresh asparagus – fast – with Curtis Stone:
- How to make amazing chocolate-dipped strawberries with Curtis:
- How to make peas with a pistou with Curtis Stone:
- How to prepare asparagus the clever way with Curtis Stone:
- How to cut a mango different ways with Curtis Stone:
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MEDITERRANEAN LAMB SALAD
RECIPE & VIDEO :
COOKBOOK: Take 5 recipe
These pasta ‘salads’ served with spinach leaves are becoming a real trend! They used to serve green salad on a side dish, but not anymore! I’m a huge fan of my salad added into my pasta, whether it be lettuce or baby spinach. They say adding a green salad leaf in the pasta is better for the digestion. These servings are filling me up, no need to go for seconds (call that a good or bad thing) I’m loving these recipes and hope you do too. Super easy to make!
Enjoy
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RECIPE
Serves 4
3 tablespoon olive oil
2 cups bow pasta
1 tablespoon butter
200g trim lamb steak, sliced into mouthful pieces
2-3 cloves garlic, chopped
100g sun dried tomatoes, chopped
1 lemon, juice
Handful rosemary, chopped
Handful parsley, chopped
Handful oregano, chopped
2 tablespoons mint, chopped
Salt & Pepper (optional)
150g baby spinach leaves
1/2 cup grated parmesan cheese
Cook pasta as per package instructions. Drain, add butter, mix well until it has melted and set aside.
Heat one tablespoon of olive oil and fry the lamb until just browned. Remove.
PLEASE NOTE: I had a lamb roast which I used for this recipe/video
Heat olive oil, fry garlic, add sun dried tomatoes and all fresh herbs. Add lemon juice, cooked sliced lamb pieces. Add one tablespoon of olive oil and combine well. Turn heat off. Add cooked pasta, salt & pepper.
Add half of the spinach leaves on serving plate, add 3/4 of the pasta over the leaves. Top with more salad leaves and again with the remaining pasta. Add grated cheese over the top. Ready to serve
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Hello Food Wishers! Chef John’s Corporate Overlords here to get you excited for spring with 8 delicious seasonal spring recipes! The Spring Vegetable Tart is a feast for the eyes, and it’s packed with peak seasonal produce. Speaking of seasonal, there’s no better time to cook with fresh asparagus, and Chef John’s Cream of Asparagus Soup and Fresh Asparagus Patties won’t disappoint. Lamb is a classic springtime meat, and Beer-Braised Lamb Shanks are a flavorful, comforting meal for those last chilly days of spring, while Spring Lamb Sliders are an inventive choice for a casual Easter dinner. Whether you’re looking for a light lunch or a hearty meal, Chef John has the perfect springtime recipe for you!
Creamy Salmon Leek Pasta:
Cream of Asparagus Soup:
Beer-Braised Lamb Shanks:
Tuna Poke:
Spring Vegetable Tart:
Fresh Asparagus Patties :
Peanut Curry Chicken:
Spring Lamb Sliders:
00:00 Creamy Salmon Leek Pasta
05:02 Cream of Asparagus Soup
10:42 Beer-Braised Lamb Shanks
19:28 Tuna Poke
26:47 Spring Vegetable Tart
36:12 Fresh Asparagus Patties
44:03 Peanut Curry Chicken
52:11 Spring Lamb Sliders