Festive warm lamb salad

Festive warm lamb salad

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Festive warm lamb salad

 

Serves 4

 

Ingredients

 

3 red capsicums

2 eggplants sliced 1 & ½ cm thick. Sprinkle with salt and leave for half an hour before grilling

1.6 kilo boneless lamb shoulder – butterflied

2 cloves of garlic crushed

1 teaspoon of chilli flakes

¼  cup of mint sauce

¼  cup of Italian dressing

1 pomegranate

1 bunch of coriander

salt and pepper

1 cup of olive oil

 

Note- Capsicums will need to sweat in a sealed container for at least ½ an hour after grilling.  Start this ahead of time.

 

Cut the pomegranate in half and use a wooden spoon to tap the beads out. Set aside

 

Remove coriander leaves from stems and set aside

 

Heat the BBQ grill to medium – high and char-grill capsicum till the skins are black. Place the capsicums into a container with a sealed lid and allow the capsicums to sweat for at least 1 hour. Then peel the blackened skin off and remove seeds. You will have silken pieces of red capsicum. Place on a plate and drizzle with a table spoon of olive oil.

 

Coat each side of the eggplant with olive oil and grill on the BBQ turning every few minutes. Cooking time is roughly 10-15 minutes.

Once the eggplant is cooked remove and pour over mint sauce and Italian dressing. Set aside till serving

 

Marinate the lamb in crushed garlic, chilli flakes, 2 tablespoons of olive oil and season with salt & pepper.

With the BBQ moderately–hot,  place the lamb on the barbecue. Cook the first side of the lamb for 15-20 minutes, turn once with tongs and cook for a further 15-20 minutes. Cover lamb loosely with foil and rest it for 10 minutes before serving.

 

Using a large platter with a lip to ensure the juices don’t run over the edge.

 

Place the capsicum on the bottom and top with eggplant. Reserving the dressing from the eggplant.

Slice the lamb and arrange over the eggplant.

Pour reserved eggplant dressing over the lamb.

Scatter with pomegranates

Garnish with coriander

 

This dish is easily multiplied.

Serve with crusty bread.

 

 

Serves 4

 

Ingredients

 

3 red capsicums

2 eggplants sliced 1 & ½ cm thick. Sprinkle with salt and leave for half an hour before grilling

1.6 kilo boneless lamb shoulder – butterflied

2 cloves of garlic crushed

1 teaspoon of chilli flakes

¼  cup of mint sauce

¼  cup of Italian dressing

1 pomegranate

1 bunch of coriander

salt and pepper

1 cup of olive oil

 

Note- Capsicums will need to sweat in a sealed container for at least ½ an hour after grilling.  Start this ahead of time.

 

Cut the pomegranate in half and use a wooden spoon to tap the beads out. Set aside

 

Remove coriander leaves from stems and set aside

 

Heat the BBQ grill to medium – high and char-grill capsicum till the skins are black. Place the capsicums into a container with a sealed lid and allow the capsicums to sweat for at least 1 hour. Then peel the blackened skin off and remove seeds. You will have silken pieces of red capsicum. Place on a plate and drizzle with a table spoon of olive oil.

 

Coat each side of the eggplant with olive oil and grill on the BBQ turning every few minutes. Cooking time is roughly 10-15 minutes.

Once the eggplant is cooked remove and pour over mint sauce and Italian dressing. Set aside till serving

 

Marinate the lamb in crushed garlic, chilli flakes, 2 tablespoons of olive oil and season with salt & pepper.

With the BBQ moderately–hot,  place the lamb on the barbecue. Cook the first side of the lamb for 15-20 minutes, turn once with tongs and cook for a further 15-20 minutes. Cover lamb loosely with foil and rest it for 10 minutes before serving.

 

Using a large platter with a lip to ensure the juices don’t run over the edge.

 

Place the capsicum on the bottom and top with eggplant. Reserving the dressing from the eggplant.

Slice the lamb and arrange over the eggplant.

Pour reserved eggplant dressing over the lamb.

Scatter with pomegranates

Garnish with coriander

 

This dish is easily multiplied.

Serve with crusty bread.