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Receta Char Roasted Spring Lamb On Summer Salad
by Global Cookbook

Char Roasted Spring Lamb On Summer Salad
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Ingredientes

  • 2 x lamb racks or possibly 4 lamb leg steaks
  • 3 tsp Gregg's Thai seasoning
  • 1 x peeled carrot
  • 1/2 x cucumber
  • 1 x red pepper, deseeded and thinly sliced
  • 1 x zucchini
  • 1 bn spring onions
  • 1 c. fresh bean sprouts
  • 227 gm Golden brown Sun water chestnuts, liquid removed and sliced
  • 250 ml ETA avocado & garlic dressing
  • 2 Tbsp. First Choice extra virgin olive oil
  • 2 tsp fresh minced herbs

Direcciones

  1. Crust:If using racks, remove the lamb from the racks or possibly ask the butcher to do this for you.
  2. Rub the seasoning into the meat.
  3. Place onto a roasting tray and roast at 220 C for 10 mins.
  4. Remove and cold.
  5. Place 1 Tbsp. extra virgin olive oil onto the roasting tray.
  6. Using a vegetable peeler, slice the carrot and zucchini into thin ribbons.
  7. Toss them into the oil along with the spring onions and chestnuts.
  8. Roast for 2-3 mins to soften.
  9. Remove and cold.
  10. Slice the cucumber into thin ribbons.
  11. Stack all the salad vegetables and herbs onto serving plates.
  12. Thinly slice the Thai lamb, lay over the salad.
  13. Mix any juices from the roasting tray with the 1 Tbsp. extra virgin olive oil and sufficient ETA dressing to create a smooth dressing.
  14. Spoon over the salad and serve.