Grilled Lamb with Warm Lentil Salad
This quick Lentil Salad is a lunchtime favourite incorporating grilled lamb, creamy tzatziki and a warm mix of Sautéed Spinach, Onion & Lentils. Blistered grilled cherry tomatos are used as a tasty garnish to add extra colour and rich umami sweetness, along with the balsamic vinegar and lemon acidity.
This lentil salad can make a light lunch or dinner, and reheats well from cold or frozen – as long as you hold off on adding the tzatziki until everything else has been warmed up.
Both versions using pre-marinated lamb or the marinade listed in the recipe below are equally delicious, the choice depends mostly on time and resources. If you’re able to grill extra cherry tomato skewers, these can be reserved for adding to breakfast fry ups, omlette cups or served as a fun colourful addition to your next cheeseboard. Other vegatables that grill well could be cooked up at the same time since you’ve already got the bbq preheated – such as asparagus, capsicum, eggplant & zucchini.
For more Salad inspiration, please check out our archive of Salad & Side recipes here.
Grilled Lamb with Warm Lentil Salad
Combine Marinade Ingredients and pour over lamb steaks in a non reactive bowl (glass is good). Allow to sit at room temperature for approx. 30 mins.
Preheat BBQ
Thread Cherry Tomatos onto bamboo skewers and spray lightly with olive oil.
Start Grilling the Skewers when BBQq is ready - they will take approx 20mins depending on the heat of your BBQ. Turn once or twice while cooking.
Drain and Rinse Canned Lentils.
Slice the Onion and Sautee over medium heat using the olive oil.
Put the Lamb Steaks on the BBQ and collect the cooked cherry tomatos. The lamb needs approx 6 mins per side and 5mins to rest once cooked.
Add baby spinach to the pan with the onions and stir as it wilts down.
Add Lemon Juice to taste, cumin powder, cooked tomato and drained lentils to the frypan and mix until combined and hot.
Slice Cooked lamb once rested.
To serve, smear 50g tzatziki dip on the bottom of a plate. Top with warm lentil mixture and lamb slices.
Ingredients
Directions
Combine Marinade Ingredients and pour over lamb steaks in a non reactive bowl (glass is good). Allow to sit at room temperature for approx. 30 mins.
Preheat BBQ
Thread Cherry Tomatos onto bamboo skewers and spray lightly with olive oil.
Start Grilling the Skewers when BBQq is ready - they will take approx 20mins depending on the heat of your BBQ. Turn once or twice while cooking.
Drain and Rinse Canned Lentils.
Slice the Onion and Sautee over medium heat using the olive oil.
Put the Lamb Steaks on the BBQ and collect the cooked cherry tomatos. The lamb needs approx 6 mins per side and 5mins to rest once cooked.
Add baby spinach to the pan with the onions and stir as it wilts down.
Add Lemon Juice to taste, cumin powder, cooked tomato and drained lentils to the frypan and mix until combined and hot.
Slice Cooked lamb once rested.
To serve, smear 50g tzatziki dip on the bottom of a plate. Top with warm lentil mixture and lamb slices.
Notes
Recipe Notes
Yes – If you’d prefer, some butchers and supermarkets sell lamb with a Greek Style Marinade or similar Mint & Rosemary Marinade which are both suitable.
Grilled Zucchini or Capsicum would be great additions
If you’re trying to boost the calorie content of this otherwise light meal, you could increase the total portion size or add brown rice. Additional seasoning may be required depending on how far you stretch it.
If you don’t have or can’t eat canned lentils – you can cook dried lentils or use an alternative canned pulse or bean. Smaller legumes such as black beans would make a decent substitute, but chickpeas would also work well with the flavours in this recipe.
Key Ingredients
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