My other favourite is a warm lamb salad.
Herbed Lamb with Ricotta and Pea Salad
500g diced lamb
1/4 cup bottled mint sauce
2 tablespoons extra virgin olive oil
2/3 cup shelled fresh peas
100g sugar snap peas
100g snow peas
1 heat butter lettuce, leaves separated
100g cherry or grape tomatoes, halved
200g fresh ricotta (or feta)
Vinaigrette, to serve
1/4 cup bottled mint sauce
2 tablespoons extra virgin olive oil
2/3 cup shelled fresh peas
100g sugar snap peas
100g snow peas
1 heat butter lettuce, leaves separated
100g cherry or grape tomatoes, halved
200g fresh ricotta (or feta)
Vinaigrette, to serve
- Combine lamb, mint sauce and oil in a bowl; cover and chill for 30 minutes or overnight.
- Blanch peas, sugar snap peas and snow peas in patches, in boiling water until tender, but still crisp and bright green; drain. Refresh in cold water; drain.
- Preheat a bbq or char-grill to high; lightly brush with oil. Threat lamb on soaked skewers. Cook for 6-8 minutes, turning frequently, until cooked as you like it.
- Meanwhile arrange lettuce, vegies, peas and tomatoes on plates; crumble cheese over. Drizzle with dressing. Serve with lamb.
I'm not a huge fan of mint, so I marinate the lamb in garlic, lemon juice and olive oil (not overnight!) and I use chops, which are then sliced on the diagonal after cooking. It's much cheaper to use chops than diced meat.
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