Name: Chargrilled Lamb Corn And Asparagus Salad Recipe
Total time: 30 min
Yield: 4
Cuisine: American

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Toss together prime lamb and seasonal vegies for a special main-meal salad. 

How to make Chargrilled Lamb Corn And Asparagus Salad Recipe

Kim Meredith

Crawler

American

<p>Toss together prime lamb and seasonal vegies for a special main-meal salad. </p>

Artisse organic all purpose seasoning

Lamb eye of loin

Olive oil

Corn cobs,  husks and silk removed

Asparagus,  woody ends trimmed

Watercress,  sprigs picked

Cherry Tomatoes,  Quartered

Avocado,  stone removed,  peeled,  chopped

Extra virgin olive oil

Fresh lime juice

Wholegrain mustard

Sprinkle the seasoning over the lamb. Season with salt and pepper. Drizzle over half of the olive oil. Preheat a barbecue grill or chargrill on medium-high. Cook the lamb for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.

step 1

Drizzle remaining oil over corn and asparagus. Cook on grill, turning, for 3 minutes or until tender and lightly charred. Cut corn kernels from cob. Cut asparagus into thirds. Combine the corn, asparagus, watercress, tomato and avocado in a bowl.

step 2

Combine the extra virgin olive oil, lime juice, mustard and garlic in a bowl. Season with salt and pepper. Drizzle over the corn mixture and toss to combine.

step 3

Thinly slice the lamb. Divide the lamb and salad among serving plates.

step 4

Taste