Name: Chilli jam lamb with char-grilled vegetables
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 tablespoon chilli jam; 1/4 cup (60ml) lemon juice; 200 gram (6½ ounces) lamb backstrap; 1 medium_piece (200g) red capsicum (bell pepper), sliced thickly; 170 gram (5½ ounces) asparagus, trimmed, halved; 2 medium_piece (240g) zucchini, sliced thickly; 4 (240g) baby eggplant, sliced thickly; 60 gram (2 ounces) baby spinach leaves; 1 small_piece pitta bread (65g), cut into wedges; Mint sauce; 1 clove garlic, crushed; 1 tablespoon fresh mint, finely chopped; 1/3 cup (80ml) yogurt

Ingredients

1 tablespoon chilli jam

1/4 cup (60ml) lemon juice

200 gram (6½ ounces) lamb backstrap

1 medium_piece (200g) red capsicum (bell pepper), sliced thickly

170 gram (5½ ounces) asparagus, trimmed, halved

2 medium_piece (240g) zucchini, sliced thickly

4 (240g) baby eggplant, sliced thickly

60 gram (2 ounces) baby spinach leaves

1 small_piece pitta bread (65g), cut into wedges

Mint sauce

1 clove garlic, crushed

1 tablespoon fresh mint, finely chopped

1/3 cup (80ml) yogurt

Method

1.Make mint sauce. Combine ingredients in small bowl.

2.Combine chilli jam and 1 tablespoon of lemon juice in a medium bowl, add lamb, turn to coat, season. Cook lamb on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover lamb, stand 5 minutes then slice thinly.

3.Meanwhile, combine capsicum, asparagus, zucchini, eggplant and remaining juice in large bowl, cook vegetables, in batches, on grill plate until tender. Return vegetables to bowl with spinach, toss gently to combine. Season to taste.

4.Serve lamb with vegetables and bread, drizzle with mint sauce.

This recipe is best served immediately. Use lamb fillet if you can’t find back-strap.
Note

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Ingredients

Method

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