Grilled Lamb Salad
GF, DF* - serves 4
INGREDIENTS:
MARINADE:
500g lamb steaks
3 tbsp olive oil
1 tbsp rosemary
1 tsp finely chopped mint
1 tsp thyme
1/2 tsp salt
1/4 tsp black pepper
1 garlic clove, minced
SALAD:
4 big handfuls lettuce or a mix of lettuce and rocket
125g beetroot, diced
250g cherry tomatoes, halved
1 cup diced cucumber
1/4 red onion, sliced
3 tbsp goats cheese or feta*
(use vegan cheese if needed)
Balsamic vinegar to drizzle
METHOD:
Add all the marinade ingredients into a bowl and mix together. Add in the lamb steaks and coat evenly. You can let this marinade overnight or for at least 30 mins- 1 hour in the fridge.
(bring out 15 minutes before cooking to come to room temp)
Heat a fry pan or griddle pan to a medium heat. Add the lamb steaks and cook each side for a few minutes or until golden and cooked to your liking. I like mine just blush on the inside.
Set aside, cover with foil and let rest for a few minutes.
While this rests, assemble your salad mixing it well before drizzling over 1-2 tbsp balsamic vinegar (depending on how you like it).
*Toss through some extra mint leaves if you have them
Slice the lamb and add on top.