Barbequed Lamb Salad with Yoghurt dressing
A delicious summer standard at our place. Easy to make with a mix of Southern European and Middle Eastern flavours. I use my Cucumber Raita (posted separately) to dress the lamb salad or you can use the quick yoghurt dressing provided here.
Yield
6 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 800 | grams |
lamb
(2lbs) Use Lamb Back Straps if you can get them; or 3 frenched lamb cutlets per person |
|
| 10 | small |
new potatoes
Baby Chats - (golf ball size or smaller) unpeeled & cut in half |
*
|
| 150 | grams |
green beans
left whole with stems removed |
|
| 1 | small |
red onion
(spanish) peeled, thinly sliced & separated |
|
| 150 | grams |
mixed salad greens
Rocket is ideal - washed and dried |
|
| 2 | each |
cucumbers
small Lebonese or English - washed and sliced |
|
| 3 | each |
beefsteak tomatoes
Medium sized - washed and cut into large chunks |
*
|
| 1 | clove |
garlic
crushed - use fresh |
|
| ½ | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
oregano
dried is best |
|
| ½ | small |
lemon
juiced - use fresh |
*
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8E+2 | grams |
lamb
(2lbs) Use Lamb Back Straps if you can get them; or 3 frenched lamb cutlets per person |
|
| 1E+1 | small |
new potatoes
Baby Chats - (golf ball size or smaller) unpeeled & cut in half |
*
|
| 1.5E+2 | grams |
green beans
left whole with stems removed |
|
| 1 | small |
red onion
(spanish) peeled, thinly sliced & separated |
|
| 1.5E+2 | grams |
mixed salad greens
Rocket is ideal - washed and dried |
|
| 2 | each |
cucumbers
small Lebonese or English - washed and sliced |
|
| 3 | each |
beefsteak tomatoes
Medium sized - washed and cut into large chunks |
*
|
| 1 | clove |
garlic
crushed - use fresh |
|
| 2.5 | ml |
cumin
ground |
|
| 5 | ml |
oregano
dried is best |
|
| 0.5 | small |
lemon
juiced - use fresh |
*
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
Directions
Mix garlic, cumin, oregano, lemon juice and 2 tablespoons of the olive oil together with a generous grind of black pepper and ½ teaspoon salt. Put whole lamb back straps or frenched cutlets if you are substituting in a ceramic bowl pour over the marinade mixture and refrigerate while you get the rest of the meal together. Drop the beans into a saucepan of boiling salted water for 1 minute. drain and refresh immediately in cold water. When completely cold dry the beans on paper towel. Steam the baby potato halves; when cooked through but still firm (about 6 to 8 minutes) drain and toss with 1 tablespoon of the Cucumber Raita in a bowl. Cover with cling wrap and leave to stream. Toss the salad greens in a tablespoon or so of EV Olive Oil and a squeeze of lemon juice and a grind of pepper. Arrange all the salad ingredients including the potatoes and beans on a large serving platter. Drizzle with a little more olive oil and season with fresh ground black pepper and sea salt flakes. Cook the lamb back straps or cutlets on a hot barbeque plate for around three minutes per side (medium rare) or until done to your liking. Remove and rest for 5 minutes (most important if you want tender lamb). Slice the lamb straps on the diagonal into ¼ inch thick slices. Arrange on top of the salad and dollop with ½ the remaining Cucumber Raita. Or arrange the cutlets on top if you are substituting. Serve with extra Cucumber Raita on the side and a beer or glass of dry white wine. If you don't have time or can't be bothered making my Raita then mix 1½ cups of good Greek style yoghurt with 1 tablespoon of lemon juice (or more to taste) ½ teaspoon dried ground cumin, ¼ teaspoon salt and a tablespoon of either finely chopped fresh mint or cilanto(coriander).
Add some olives or crumbled feta cheese to the salad for variation if you like.
