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. 30
(2lbs) Use Lamb Back Straps if you can get them; or 3 frenched lamb cutlets per person
Baby Chats - (golf ball size or smaller) unpeeled & cut in half
left whole with stems removed
(spanish) peeled, thinly sliced & separated
mixed salad greens
Rocket is ideal - washed and dried
small Lebonese or English - washed and sliced
Medium sized - washed and cut into large chunks
crushed - use fresh
dried is best
juiced - use fresh
olive oil, extra-virgin
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.