Name: Chargrilled Lamb Salad Recipe
Total time: 65 min
Yield: 4
Cuisine: American

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How to make Chargrilled Lamb Salad Recipe

Gemma Purcell & Kim Meredith

Crawler

American

Butternut pumpkin,  peeled,  cut into 3 5cm wedges

Red onion,  peeled,  cut into wedges

Medium zucchini,  sliced

Olive oil

Salt and freshly ground pepper

Lamb loin eyes

Bbq seasoning

Baby spinach

Soy and honey dressing

Preheat oven to 180c. Place the pumpkin, onion and zucchini in a large baking tray lined with baking paper. Toss with 2 tablespoons olive oil and season. Bake for 40 minutes.

step 1

Preheat a chargrill pan over a medium-high heat. Sprinkle the lamb with the seasoning and drizzle with remaining oil. Cook for 2 minutes each side. Place on a baking tray and bake in the oven for a further 5 minutes or until cooked to your liking. Cover with foil and allow to rest before slicing.

step 2

Toss the roasted vegetables, lamb and baby spinach in a large bowl. Divide among four plates. Drizzle with the dressing and then sprinkle with the goat's cheese.

step 3

Taste