lamb salad
I love lamb, regardless of the time of year. In the summer, incorporating lamb into a salad is my favourite way to eat it. Just recently I have been having a lot of lamb salads in restaurants and the below recipe is a culmination of my favourite elements of those salads. This has a lot of Mediterranean flavours with the marinated lamb, feta, couscous and hummus. I like to use a leafy green with a lower moisture content, like rocket, as it keeps its structure a bit better than cos or iceberg. There is a little bit of sweetness with the roast pumpkin, some crunch with the pistachios, and a little creaminess with the feta. This should satisfy every taste bud in your mouth.
Serves 1
Ingredients
- 1 lamb leg steak, marinated (I use the Coles Lamb Leg Steak with the greek or middle eastern marinade)
- 2 handfuls of leafy greens (I use the packet leafy greens)
- 1/2 cup pearl couscous
- 1 cup pumpkin, diced
- 1 1/2 tbsp feta, crumbled
- Handful pistachios, roughly chopped
- 1 tbsp hummus
Method
- Roast up the pumpkin in the oven at 180 degrees Celsius for 25 minutes, or until cooked to your liking.
- Cook the pearl couscous as per the packet’s instructions
- Grill the lamb steak for five minutes on the one side on medium heat, then flip and cook for another three minutes. You want the internal temperature to be between 65 and 75 degrees Celsius.
- Assemble all the ingredients on a plate, serve and enjoy
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