Name: Barbecued lamb, shallot and mesclun salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 150 gram (4½ ounces) sugar snap peas, trimmed; 600 gram (1¼ pounds) lamb backstrap; 8 large shallots (200g), peeled, quartered; 1 cup firmly packed fresh mint leaves; 2 clove garlic, quartered; 1/4 cup (60ml) olive oil; 2 tablespoon white wine vinegar; 2 teaspoon caster (superfine) sugar; 60 gram (2 ounces) mesclun

Barbecued lamb, shallot and mesclun salad

With crisp sugar snap peas and a punchy mint dressing, this lamb salad makes a delightful lunch or light dinner.

Ingredients

150 gram (4½ ounces) sugar snap peas, trimmed

600 gram (1¼ pounds) lamb backstrap

8 large shallots (200g), peeled, quartered

1 cup firmly packed fresh mint leaves

2 clove garlic, quartered

1/4 cup (60ml) olive oil

2 tablespoon white wine vinegar

2 teaspoon caster (superfine) sugar

60 gram (2 ounces) mesclun

Method

1.Boil, steam or microwave peas until tender; drain.

2.Meanwhile, cook lamb and shallot on heated oiled grill plate (or grill or barbecue) until lamb is cooked as desired and shallot is tender. Cover lamb; stand 5 minutes then slice thinly.

3.Meanwhile, to make mint dressing, blend or process mint and garlic until smooth. With motor operating, gradually add oil in a thin, steady stream; blend until smooth. Stir in vinegar and sugar.

4.Combine peas, lamb, shallot, dressing and mesclun in large bowl.

If you can’t find lamb backstrap, use lamb fillets instead.
Note

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