Ahhh Spring’s best grilled lamb. And what better way to hero this most delicious of meats than with a simple salad (RECIPE BELOW). Throw together some rocket, garlic, pine nuts, pumpkin seeds and sliced cherry tomatoes, and lay your lamb on top. Simple. Delicious. Spring on a plate.
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Easiest-ever lamb salad
Serves: 6-8
Prep: 15 mins
Cooking: 25 mins
1 cup (200g) pearl barley
1kg butterflied lamb leg
2 tsp ground paprika
1 tsp cumin seeds
1 tbs olive oil
350g punnet mix medley grape tomatoes, halved
2 roma tomatoes, thinly sliced
120g baby rocket leaves
½ cup flat-leaf parsley leaves
½ cup mint leaves
2 tbs pepitas, toasted
2 tbs sunflower seeds, toasted
2 tbs natural flaked almonds, toasted
Chimichurri sauce
¼ cup (60ml) red wine vinegar
¼ cup (60m) extra virgin olive oil
1 garlic clove, crushed
½ cup coarsely chopped coriander leaves
1/2 cup coarsely chopped flat-leaf parsley leaves
2 tbs coarsely chopped oregano leaves
1 tsp dried chilli flakes
½ tsp ground paprika
1. Cook the barley in a large saucepan of boiling water for 20 mins or until tender. Drain well.
2. Meanwhile, place the lamb in a large bowl. Sprinkle with paprika and cumin and drizzle with the oil. Season.
3. Preheat a barbecue on medium. Cook lamb for 5 mins each side or until browned. Cook, covered, under indirect heat, for a further 10 mins for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 mins to rest.
4. While the lamb is resting, to make the chimichurri sauce, combine the vinegar, oil, garlic, coriander, parsley, oregano, chilli and paprika in a small bowl. Season to taste.
5. Combine the barley, tomatoes, rocket, parsley and mint in a large bowl. Add one-quarter of the chimichurri and toss to combine. Spoon onto a large serving platter. Sprinkle with pepitas, sunflower seeds and almonds.
6. Thinly slice lamb and arrange over the barley salad. Drizzle with remaining chimichurri and serve immediately.
WATCH MORE
Want to get inspired in the kitchen this Spring? Check out our Curtis Stone’s best Spring hints and tips playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuKeKDdL3b3FsqEoilw8Nstl, which includes:
– How to grill asparagus with Curtis Stone: https://www.youtube.com/watch?v=o6fYtrcwGow
– Different types of peas with Curtis Stone: https://www.youtube.com/watch?v=0W-4SBSo0Fw
– How to make quick strawberry jam with Curtis Stone: https://www.youtube.com/watch?v=wSFzjo6FXsE
– How to steam fresh asparagus – fast – with Curtis Stone: https://www.youtube.com/watch?v=yOS7etasUq0
– How to make amazing chocolate-dipped strawberries with Curtis: https://www.youtube.com/watch?v=bZjqGqCjyfM
– How to make peas with a pistou with Curtis Stone: https://www.youtube.com/watch?v=gcdBXNolG2M
– How to prepare asparagus the clever way with Curtis Stone: https://www.youtube.com/watch?v=tJc1eLY-cc4
– How to cut a mango different ways with Curtis Stone: https://www.youtube.com/watch?v=e-bZp7rg5JQ
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