Cajun spiced lamb salad

Spring lamb used with seasonal fresh produce, delicious and healthy.

Shopping list:

2 X lamb back strap
3 tablespoons Cajun spice
Sea salt & cracked black pepper
Olive oil
4 roma tomatoes, sliced
1 Red capsicum, roasted, peeled & deseeded
1 finely sliced Spanish onion
Handful of baby spinach
120grams Persian fetta
80ml balsamic vinegar
100grams cooked mohgrabieh
½ bunch chopped fresh basil
½ bunch chopped fresh parsley
Zest & juice of 2 lemons
50ml red wine vinegar

  • Step 1

    Clean the lamb back strap, removing any sinew from the top. Set them aside.

  • Step 2

    Bring a pot of water to the boil and cook the mohgrabieh until they are softened and cooked through. Around 12-15 minutes. Drain and refresh with cold water. Set aside.

  • Step 3

    Marinate the lamb back strap in a little olive oil, the Cajun spice, lemon zest & juice and sea salt & cracked black pepper. Set aside.

  • Step 4

    Roast the capsicum until the skin is all blackened, wrap in glad wrap to let steam, then rub off all the skin under water. Dice and set aside.

  • Step 5

    Preheat a grill plate for 15 minutes, then sear the back strap for 3 minutes each side, then let rest for 5-6 minutes.

  • Step 6

    Slice the tomato and fan around a plate, layer on the baby spinach, slice the lamb on the angle against the grain. Layer this on top of the spinach.

  • Step 7

    In a bowl mix the mohgrabieh together with the finely sliced Spanish onion, diced capsicum, chopped fresh basil, parlsey and red wine vinegar and 50ml olive oil. Season with salt & pepper.

  • Step 8

    Spoon this around the lamb and serve with some crusty bread or serve it in a pita bread wrap. Enjoy!!!


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