Barbecue lamb salad
When the sun’s out and the grill is fired up, there’s no dish quite like a Barbecue lamb salad. Perfectly grilled lamb meets fresh, vibrant greens, creating a feast for the senses. In this article, we dive deep into crafting the perfect Barbecue lamb salad, packed with flavor and health benefits!
Ingredients
- Lamb steaks: 2 pieces (around 250g each) [500g in total]
- Mixed salad greens: 2 cups [475ml]
- Cherry tomatoes: 1 cup [235ml]
- Cucumber: 1, sliced
- Red onion: 1/2, thinly sliced
- Feta cheese: 100g [3.5oz]
- Olive oil: 3 tablespoons [45ml]
- Lemon juice: 2 tablespoons [30ml]
- Fresh mint: handful, chopped
- Salt and pepper: to taste
Preparation and Cooking Time: 30 minutes
Serves: 2
Nutritional Facts (per serving)
- Calories: 600
- Protein: 40g
- Carbohydrates: 15g
- Fat: 45g
- Sugars: 5g
- Dietary fiber: 4g
Instructions
- Preheat your barbecue grill to a medium heat.
- Season the lamb steaks with salt, pepper, and a drizzle of olive oil. Ensure both sides are well-coated.
- Once the grill is hot, place the lamb steaks on it. Grill for 6-7 minutes on each side for a medium-rare finish. For a more well-done steak, grill for 9-10 minutes on each side.
- While the lamb is grilling, in a large mixing bowl, combine the salad greens, cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together the remaining olive oil, lemon juice, salt, and pepper to create a dressing.
- Pour the dressing over the salad and toss gently until everything is well-coated.
- Once the lamb is done, let it rest for a few minutes. Then slice it into thin strips.
- Divide the salad mixture between two plates. Top with lamb slices, crumbled feta cheese, and fresh mint.
Tips
- Always let your meat rest after grilling. It allows the juices to redistribute, ensuring a moist cut.
- If you don’t have fresh mint, dried mint works as a great substitute.
- For an added crunch, consider adding some toasted nuts or seeds to the salad.
Serving Suggestions
The beauty of a Barbecue lamb salad lies in its versatility. Pair it with a cool, crisp white wine or a sparkling water with a slice of lemon. You can also serve it alongside a fresh baguette or some grilled vegetables. No matter how you choose to enjoy your Barbecue lamb salad, its flavors are sure to transport you to a sunny afternoon barbecue.
When it comes to healthy yet indulgent meals, Barbecue lamb salad truly shines. Its mix of protein-packed lamb and fresh veggies makes it a favorite for many. Whether you’re hosting a barbecue party or just craving a hearty salad, this dish is sure to impress. Enjoy the culinary journey, and here’s to many more delectable dishes on AH7!
BARBECUE LAMB SALAD
Nutritions
Ingredients
- Lamb steaks: 2 pieces around 250g each [500g in total]
- Mixed salad greens: 2 cups [475ml]
- Cherry tomatoes: 1 cup [235ml]
- Cucumber: 1 sliced
- Red onion: 1/2 thinly sliced
- Feta cheese: 100g [3.5oz]
- Olive oil: 3 tablespoons [45ml]
- Lemon juice: 2 tablespoons [30ml]
- Fresh mint: handful chopped
- Salt and pepper: to taste
Instructions
- Preheat your barbecue grill to a medium heat.
- Season the lamb steaks with salt, pepper, and a drizzle of olive oil. Ensure both sides are well-coated.
- Once the grill is hot, place the lamb steaks on it. Grill for 6-7 minutes on each side for a medium-rare finish. For a more well-done steak, grill for 9-10 minutes on each side.
- While the lamb is grilling, in a large mixing bowl, combine the salad greens, cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together the remaining olive oil, lemon juice, salt, and pepper to create a dressing.
- Pour the dressing over the salad and toss gently until everything is well-coated.
- Once the lamb is done, let it rest for a few minutes. Then slice it into thin strips.
- Divide the salad mixture between two plates. Top with lamb slices, crumbled feta cheese, and fresh mint.
Notes
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