Lamb and grilled vegetable salad

Cooking Salads Lamb and grilled vegetable salad

This healthy dinner idea is sure to become a family favourite.

Lables: Low carb Low sodium Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat a stovetop grill or barbecue over medium-high heat and spray with oil spray. Cook the corn, asparagus and capsicum in batches until tender and slightly charred. Remove and set aside.
  2. Spray the grill with extra oil and sprinkle the lamb cutlets with salt and cracked black pepper. Cook cutlets for 3 minutes each side or until cooked to your liking.
  3. Meanwhile, heat a small saucepan on low heat. Add the honey, mustard, oil and lemon juice and whisk until fully combined. Set aside to cool slightly.
  4. To serve, arrange the grilled corn, asparagus and capsicum on serving plates with the lamb and rocket. Drizzle with the dressing and serve.

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2 corn cobs, cut into 3cm-thick rounds
1 bunch asparagus, woody ends trimmed
1 red capsicum, seeded and cut into thick strips
8-12 lamb cutlets, trimmed
salt and cracked black pepper
1 tsp honey
2 tsp wholegrain mustard
1/4 cup olive oil
1 tbsp lemon juice
1 bunch rocket, trimmed

Adv

Autors
Preparation time
15
Cooking time
18
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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