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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
  • 120 grams Persian fetta
  • 80 ml balsamic vinegar
  • 100 grams cooked mohgrabieh
  • ½ bunch chopped fresh basil
  • ½ bunch chopped fresh parsley
  • Zest and juice of 2 lemons
  • 50 ml red wine vinegar

Method:

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