adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Barbecued lamb and watercress salad
Barbecued lamb and watercress salad
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Spicy watercress perfectly complements lean BBQ lamb steaks.
Ingredients:
  • 4 corn cobs, husks on
  • 1 bunch watercress, leaves picked
  • 1 large Lebanese cucumber, halved lengthways, sliced
  • 400g can white beans, drained, rinsed
  • 3 green onions, thinly sliced
  • 62.50 ml mint leaves, shredded
  • 4 x 100g trim lamb leg steaks
  • 1/2 lemon, juiced
  • 8 slices wholegrain bread, to serve
Instructions:
  • Preheat the barbecue plate to medium heat. Peel back the corn husks, remove the silk, and then pull the husks back over the corn. Wrap each cob in foil and place them on the barbecue plate. Cover the corn with an upturned roasting pan or use the barbecue hood. Cook for about 15 minutes, turning occasionally, until the corn is tender.
  • Combine fresh watercress, crisp cucumber, tender beans, aromatic onions, and fragrant mint in a bowl.
  • Coat the lamb with oil on both sides, then generously season with salt and pepper. Grill on the barbecue for 3 minutes on each side until it reaches your preferred level of doneness. Once cooked, place it on a plate and loosely cover with foil. Next, take the corn off the grill, remove the husk and foil, and cut the cobs in half.
  • Drizzle 1 1/2 tablespoons of bright lemon juice over the salad, then generously season with pepper. Gently toss everything together to harmonize the flavors. Serve the tender lamb with the vibrant salad, sweet corn, and crusty bread.

Similar Recipes