Asian-style lamb with watermelon coriander salad

Cooking Salads Asian-style lamb with watermelon coriander salad

For a meal thats bursting with juicy flavours you cant go past these Asian-style lamb chops served with a fresh watermelon and coriander salad.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Combine the teriyaki marinade, garlic and Chinese five spice in a bowl. Add the lamb and turn to coat. Heat a barbecue grill or chargrill on medium-high. Cook the lamb for 4 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  2. Meanwhile, whisk the soy sauce, fish sauce, vinegar, oil and sugar in a small jug.
  3. Divide the spinach and watermelon among serving plates. Drizzle with the soy sauce mixture. Top with the lamb. Sprinkle with the coriander, onion and chilli to serve.

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1/3 cup teriyaki marinade
2 garlic cloves, crushed
1/2 tsp Chinese five spice
8 Coles Australian Lamb Loin Chops
1 tbsp soy sauce
2 tsp fish sauce
1 tbsp white wine vinegar
1 tsp sesame oil
1 tsp brown sugar
60g pkt Coles Australian Baby Spinach
500g watermelon, peeled, cut into 3cm pieces
1 cup coriander leaves
2 spring onions, thinly sliced
1 long red chilli, sliced

Adv

Autors
Preparation time
25
Cooking time
10
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Salads
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