What we love about Middle Eastern style salads is they are perfect for outdoor summer dining. This dish takes this inspiration to bring together roasted butterflied leg of lamb with grilled zucchini, rocket, mint, lemon and goats cheese to create a simple, tasty summer dish.
30 Minutes. Gluten Free. Sugar Free.
400g butterflied leg of lamb
2 cloves of garlic
1 tablespoon dried oregano
2 medium zucchini (250g)
2 sprigs of mint
40g goats cheese
Preheat oven & marinate lamb
Preheat oven to 200ºC on fan bake or heat a BBQ. In a bowl combine lamb with the dried oregano, crushed garlic, zest of half the lemon and a little olive oil. Season generously with salt and pepper. Mix well to coat.
Bring a fry pan or BBQ to a high heat. When hot (not smoking hot) sear lamb on each side for 3 minutes. Place in the oven once seared or close the lid on the BBQ. Cook for 8 minutes for rare or 10 – 12 minutes for well done. Cover with foil and allow to rest for 5 minutes.
Prepare veg & make salad
Cut zucchini lengthways into 1cm strips and drizzle with a little olive oil. Heat a griddle pan, fry pan or BBQ over a medium heat and cook for 2 minutes on each side (only turn once).
On a platter scatter the zucchini. Cut lamb into 1cm strips across the grain and place on top. Finish with rocket, mint leaves, goats cheese, remaining lemon zest and lemon juice. Season with salt, pepper and a drizzle of olive oil (optional).
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