Lamb Salad
Ingredients
Dressing:
Handful of chives chopped
Handful of parsley chopped * see note
1/3 cup Olive Oil
1 heaped tsp of garlic *see note
¼ tsp iodised salt
Pepper to taste
¼ tsp dried or fresh rosemary
Lamb:
Approx. 700 g butterflied lamb
Salad:
Israeli couscous – however much you like. I use about ½ packet for 4 serves *see note for gluten free and FODMAP friendly
Chopped salad ingredients – I like to use baby spinach leaves, slightly cooked and cut asparagus, cherry tomatoes, chopped cucumber.
Feta (optional)
Extra salt and pepper for seasoning.
Method
Mix dressing ingredients.
Preheat oven to 180 degree Celcius
Place lamb into roasting dish and spread over most of the dressing. Hold some of the dressing back to mix through the salad.
Cook the meat for about 30 minutes. Let it rest for at least 10 minutes (this helps make it more tender).
In the meantime, cook the couscous according to the instructions. Chop all the vegetables and mix the cooked couscous plus vegetables in a serving bowl. Mix through the remaining dressing.
Thinly slice the lamb and put it into the juices in the pan to coat the slices.
Layer the meat onto the salad.
Serve and enjoy
Notes:
I like to use my pestle and mortar, as this releases more of the flavour. You can also use your knife.
Garlic
To make it FODMAP friendly, leave out the garlic and replace the olive oil with garlic infused oil
Israeli couscous
This can be replaced with quinoa. I like to cook quinoa in stock for extra flavour.
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