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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.
29

Yield

6

servings

Prep

30

min

Cook

15

min

Ready

45

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments


Lindsay, Canada
 almost 9 years ago

This is absolutely delicious, thanks for sharing!

MattyJ
Melbourne
 over 7 years ago

The calorie count provided by recipeland for this dish is very wrong. It is a low fat salad using Lamb Straps (fillets) or cutlets (not chops) which have all the visible fat removed.

Nutrition Facts

Serving Size 315g (11.1 oz)
Amount per Serving
Calories 42068% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 88mg 29%
Sodium 113mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 51g
Vitamin A 42% Vitamin C 17%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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