Recipe

Barbecued lamb, shallot and mesclun salad

With crisp sugar snap peas and a punchy mint dressing, this lamb salad makes a delightful lunch or light dinner.

Dec 31, 2010 1:00pm
  • 20 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Barbecued lamb, shallot and mesclun salad
  • 150 gram (4½ ounces) sugar snap peas, trimmed
  • 600 gram (1¼ pounds) lamb backstrap
  • 8 large shallots (200g), peeled, quartered
  • 1 cup firmly packed fresh mint leaves
  • 2 clove garlic, quartered
  • 1/4 cup (60ml) olive oil
  • 2 tablespoon white wine vinegar
  • 2 teaspoon caster (superfine) sugar
  • 60 gram (2 ounces) mesclun

Method

Barbecued lamb, shallot and mesclun salad
  • 1
    Boil, steam or microwave peas until tender; drain.
  • 2
    Meanwhile, cook lamb and shallot on heated oiled grill plate (or grill or barbecue) until lamb is cooked as desired and shallot is tender. Cover lamb; stand 5 minutes then slice thinly.
  • 3
    Meanwhile, to make mint dressing, blend or process mint and garlic until smooth. With motor operating, gradually add oil in a thin, steady stream; blend until smooth. Stir in vinegar and sugar.
  • 4
    Combine peas, lamb, shallot, dressing and mesclun in large bowl.

Notes

If you can't find lamb backstrap, use lamb fillets instead.

The Latest from Food To Love