Nothing beats smoky barbecued lamb, especially when it’s served with a fresh-tasting salad. Try this feel-good recipe for dinner this week.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
120g Coles Bakery Stone Baked by Laurent Light Rye Sourdough Vienna*, cut into 3cm pieces
1/4 cup (60ml) olive oil
2 garlic cloves, crushed
2 tsp finely grated ginger
4 (about 430g) Coles Australian Lamb Leg Steaks
300g green beans, ends trimmed
300g snow peas, ends trimmed
1 cup (120g) frozen peas
60g chopped kale
1/4 cup (60ml) lemon juice
1/2 red onion, finely chopped
1 long red chilli, seeded, finely chopped (optional)
2 tbs pine nuts, toasted
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat grill on high. Place bread on a baking tray and spray with olive oil spray. Cook under grill, turning occasionally, for 5 mins or until crisp.
Step 2
Heat a barbecue grill or chargrill on medium. Combine 1 tbs olive oil with garlic and ginger in a shallow dish. Add lamb and toss to coat. Cook on the grill for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and rest for 5 mins.
Step 3
Cook beans, snow peas and peas in a large saucepan of boiling water for 2 mins or until bright and just tender. Refresh under cold water. Drain well.
Step 4
Combine bean mixture with bread and kale in a large bowl. Combine lemon juice and remaining oil in a jug. Season with pepper. Drizzle half the lemon juice mixture over the salad. Toss to combine. Arrange on a serving platter. Sprinkle with onion, chilli, if using, and pine nuts. Drizzle with remaining dressing. Thickly slice lamb and serve with the salad.
SERVE WITH lemon wedges
Boost it: For a heart-healthy meal, go for lean trimmed meat like we've done here. As well as lamb leg steak, beef fillet steak is a great lean option.
120g Coles Bakery Stone Baked by Laurent Light Rye Sourdough Vienna*, cut into 3cm pieces
1/4 cup (60ml) olive oil
2 garlic cloves, crushed
2 tsp finely grated ginger
4 (about 430g) Coles Australian Lamb Leg Steaks
300g green beans, ends trimmed
300g snow peas, ends trimmed
1 cup (120g) frozen peas
60g chopped kale
1/4 cup (60ml) lemon juice
1/2 red onion, finely chopped
1 long red chilli, seeded, finely chopped (optional)
2 tbs pine nuts, toasted
Description
Nothing beats smoky barbecued lamb, especially when it’s served with a fresh-tasting salad. Try this feel-good recipe for dinner this week.
Method
Step 1
Preheat grill on high. Place bread on a baking tray and spray with olive oil spray. Cook under grill, turning occasionally, for 5 mins or until crisp.
Step 2
Heat a barbecue grill or chargrill on medium. Combine 1 tbs olive oil with garlic and ginger in a shallow dish. Add lamb and toss to coat. Cook on the grill for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and rest for 5 mins.
Step 3
Cook beans, snow peas and peas in a large saucepan of boiling water for 2 mins or until bright and just tender. Refresh under cold water. Drain well.
Step 4
Combine bean mixture with bread and kale in a large bowl. Combine lemon juice and remaining oil in a jug. Season with pepper. Drizzle half the lemon juice mixture over the salad. Toss to combine. Arrange on a serving platter. Sprinkle with onion, chilli, if using, and pine nuts. Drizzle with remaining dressing. Thickly slice lamb and serve with the salad.
SERVE WITH lemon wedges
Boost it: For a heart-healthy meal, go for lean trimmed meat like we've done here. As well as lamb leg steak, beef fillet steak is a great lean option.
