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Grilled Lamb with Warm Lentil Salad

Yields3 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

Lamb & Marinade
 4 Lamb Rump or Leg Steaks
 1 tbsp Olive Oil
 1 Large Clove of Garlic (or 2 if small)
 2 tbsp Balsamic Vinegar
 1 tbsp Lemon Juice
 1 tsp Dried Oregano Leaves
Warm Lentil Salad
 250 g Cherry Tomato
 120 g Baby Spinach
 1 Red Onion
 1 tbsp Olive Oil
 420 g Canned Brown Lentils
 1.50 tbsp Lemon Juice
 1 tsp Cumin (Ground)
 150 g Tzatziki Dip
1

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.

2

Preheat BBQ

3

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.

4

Drain and Rinse Canned Lentils.

5

Slice the Onion and Sautee over medium heat using the olive oil.

6

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.

7

Add baby spinach to the pan with the onions and stir as it wilts down.

8

Add Lemon Juice to taste, cumin powder, cooked tomato and drained lentils to the frypan and mix until combined and hot.

9

Slice Cooked lamb once rested.

10

To serve, smear 50g tzatziki dip on the bottom of a plate. Top with warm lentil mixture and lamb slices.

Nutrition Facts

0 servings

Serving size

1 plate

Amount per serving
Calories407
% Daily Value *
Total Fat 13.8g18%

Saturated Fat 1.31g7%
Sodium 919mg40%
Total Carbohydrate 36.1g14%

Dietary Fiber 9.01g33%
Protein 38.2g
Potassium 740mg16%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.