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Coles

Grilled lamb with roast vegetable and fetta salad

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Served with a delicious roast veggie salad, this grilled lamb dish makes for a flavoursome meal you're sure to love. Enjoy with some homemade flat bread, it's sure to hit the spot!

  • Serves6
  • Cook time40 minutes
  • Prep time30 minutes, (+ 5 mins resting time)
Grilled lamb with roast vegetable and fetta salad

Ingredients

  • 500g Kent pumpkin, peeled, seeded
  • 1 large eggplant
  • 1 red capsicum, seeded
  • 1 large red onion
  • 1 large garlic bulb, peeled
  • ¼ cup (60ml) olive oil
  • 200g cherry tomatoes
  • 600g Coles Australian Lamb Backstrap
  • 200g baby spinach leaves
  • 150g baby rocket leaves
  • Balsamic dressing, to serve
  • 200g South Cape Tasmanian Fetta, crumbled
  • 50g pine nuts, toasted

Flat bread

  • 50g butter
  • 2 rosemary sprigs, leaves picked, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup (150g) self-raising flour
  • 150g Farmers Union Greek Style All Natural Yogurt
  • ½ tsp baking powder
  • sea salt flakes

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Cut pumpkin, eggplant, capsicum and onion into 2cm pieces. Line a large roasting pan with baking paper. Add pumpkin, eggplant, garlic and 2 tbs oil. Season. Toss to combine. Roast for 15 mins. Add capsicum and onion. Roast for 15 mins. Add tomatoes. Roast for 10 mins or until vegetables are tender.
  2. Step 2

    Meanwhile, to make the flat bread, preheat a barbecue grill or chargrill on high. Melt butter in a saucepan over low heat. Stir in the rosemary and garlic. Place the flour, yogurt, baking powder and a pinch of sea salt flakes in a large bowl and mix to form a soft sticky dough. Turn onto a lightly floured surface and knead until smooth. Divide into 6 portions. Roll out each portion until 2-3 mm thick. Cook, in batches, for 2 mins each side or until puffed and brown. Quickly brush with butter mixture and sprinkle with sea salt flakes.
  3. Step 3

    Drizzle lamb with remaining oil and season. Cook on grill for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
  4. Step 4

    Divide the spinach and rocket among serving plates. Drizzle with a little dressing and toss to combine. Top with the vegetables, fetta and pine nuts. Arrange lamb on top. Season. Serve with bread.

    Grilled lamb with roast vegetable and fetta salad

    Grilled lamb with roast vegetable and fetta salad
    • Serves6
    • Cook time40 minutes
    • Prep time30 minutes, (+ 5 mins resting time)
    Ingredients
    • 500g Kent pumpkin, peeled, seeded
    • 1 large eggplant
    • 1 red capsicum, seeded
    • 1 large red onion
    • 1 large garlic bulb, peeled
    • ¼ cup (60ml) olive oil
    • 200g cherry tomatoes
    • 600g Coles Australian Lamb Backstrap
    • 200g baby spinach leaves
    • 150g baby rocket leaves
    • Balsamic dressing, to serve
    • 200g South Cape Tasmanian Fetta, crumbled
    • 50g pine nuts, toasted

    Flat bread

    • 50g butter
    • 2 rosemary sprigs, leaves picked, finely chopped
    • 2 garlic cloves, crushed
    • 1 cup (150g) self-raising flour
    • 150g Farmers Union Greek Style All Natural Yogurt
    • ½ tsp baking powder
    • sea salt flakes
      Description

      Served with a delicious roast veggie salad, this grilled lamb dish makes for a flavoursome meal you're sure to love. Enjoy with some homemade flat bread, it's sure to hit the spot!

      Method
      1. Step 1

        Preheat oven to 200°C. Cut pumpkin, eggplant, capsicum and onion into 2cm pieces. Line a large roasting pan with baking paper. Add pumpkin, eggplant, garlic and 2 tbs oil. Season. Toss to combine. Roast for 15 mins. Add capsicum and onion. Roast for 15 mins. Add tomatoes. Roast for 10 mins or until vegetables are tender.
      2. Step 2

        Meanwhile, to make the flat bread, preheat a barbecue grill or chargrill on high. Melt butter in a saucepan over low heat. Stir in the rosemary and garlic. Place the flour, yogurt, baking powder and a pinch of sea salt flakes in a large bowl and mix to form a soft sticky dough. Turn onto a lightly floured surface and knead until smooth. Divide into 6 portions. Roll out each portion until 2-3 mm thick. Cook, in batches, for 2 mins each side or until puffed and brown. Quickly brush with butter mixture and sprinkle with sea salt flakes.
      3. Step 3

        Drizzle lamb with remaining oil and season. Cook on grill for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
      4. Step 4

        Divide the spinach and rocket among serving plates. Drizzle with a little dressing and toss to combine. Top with the vegetables, fetta and pine nuts. Arrange lamb on top. Season. Serve with bread.