Grilled lamb & roasted veg salad
Fresh, tasty and will feed the family!
Servings 4 people
Calories 747kcal
Ingredients
- 600 g lamb leg butterflied
- salt
- 2 tbsp olive oil
Salad
- 250 g brussel sprouts cut in half
- 250 g squash chopped
- 1 red onion cut into wedges
- 2 red chili sliced
- 50 g feta crumbled
- 1/2 pomegranate de seeded
- 100 g rocket
- 2 tbsp pepitas
Tahini Dressing
- 2 tbsp tahini
- 150 ml olive oil
- 1 tbsp lemon juice
- 2 tsp dijon mustard
- 1 tbsp maple syrup
- 1 clove garlic crushed
- 2 tbsp cold water
Instructions
Lamb
- Remove lamb from fridge prior to cooking, season and add oil
- Cook @ 180c on indirect heat in the bbq for 20-25 minutes until 54c and then sear for 1 minute on either side to a finished temperature of 56-58c.
- Leave the meat rest for minimum 10 minutes before slicing
Roasted Vegetable Salad
- Season the squash, sprouts, onion & chili with salt & oil and roast in the oven @ 180c for 18-20 minutes. Remove from the oven and allow cool before assembling the salad
- Once vegetables are cool add them and the remaining salad ingredients to a large bowl and toss to combine. When adding dressing to the salad add it in small amounts, taste and adjust to your liking.
Lemon Tahini Dressing
- Couldn't be any easier! Grab a mixing bowl or jar with a lid. Place all ingrediets inside and either shake it up or whisk until incorporated.
Notes
Essential Tools
- chef knives
- chopping board
- roasting tray
- mixing bowl x 2
- BBQ or Oven
Tips/Tricks
- rest your meat - I can't talk about this enough! Check out the post above for info on this!
- substitute chili flakes for fresh chili if you want.
Nutrition
Calories: 747kcal | Carbohydrates: 32g | Protein: 29g | Fat: 59g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 260mg | Potassium: 1110mg | Fiber: 7g | Sugar: 14g | Vitamin A: 7975IU | Vitamin C: 110mg | Calcium: 193mg | Iron: 5mg