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Barbecued Lamb with Mixed Tomato Salad

lamb-salad

  • 2 x 200g lamb backstraps
  • Olive oil cooking spray
  • 100g baby spinach
  • 1/2 small red onion, thinly sliced
  • 400g tomato medley mix
  • 1/3 cup dry-roasted almonds, chopped
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil

Lemon, garlic and green onion rub

  • 1 tablespoon lemon zest
  • 1 garlic clove, crushed
  • 1 green onion, finely chopped
  • 3 teaspoons sea salt
  • 1 teaspoon cracked black pepper

 

  • Make lemon, garlic and green onion rub: Combine lemon, garlic, onion, salt and pepper in a small bowl.
  • Spoon mixture over lamb, rubbing to coat all over. Spray lamb with oil.
  • Heat a barbecue chargrill or chargrill pan over medium heat. Cook lamb for 4 to 5 minutes each side, for medium, or until browned and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thinly slice.
  • Meanwhile, place spinach, onion, tomatoes and almonds in a bowl. Using a fork, whisk vinegar and extra virgin olive oil together. Pour over salad. Toss gently to combine. Serve lamb on salad.

Prep time : 15 minsĀ  Cook time: 10 minsĀ  Serves 4

Author: Donna Saunders