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Barbecued lamb with pea salad
Barbecued lamb with pea salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Grill succulent lamb cutlets for a perfect summer family feast.
Ingredients:
  • 40.00 ml Moroccan seasoning
  • 75.08 gm olive oil
  • 8 lamb cutlets, french-trimmed
  • 8 slices sourdough baguette
  • 150g sugar snap peas, trimmed
  • 150g snowpeas, trimmed
  • 40.00 ml greek-style natural yoghurt
  • 9.20 gm extra-virgin olive oil
  • 3 radishes, trimmed, thinly sliced
  • 250.00 ml fresh continental parsley leaves
Instructions:
  • Heat up the barbecue grill to medium-high. In a large bowl, mix the Moroccan seasoning with half of the olive oil. Add the lamb and toss to coat it evenly. Place the lamb on the grill and cook each side for 3-4 minutes for a medium doneness. Transfer the lamb to a foil-covered plate to retain its warmth. Brush both sides of the bread with the remaining olive oil and grill each side for 1-2 minutes until golden brown.
  • Bring a large saucepan of water to a gentle simmer over medium heat.
  • Cook the sugar snap peas for 2-3 minutes until bright green and tender, but still crisp. Quickly cool them in cold running water, then transfer to a bowl. Repeat with the snow peas.
  • Combine yoghurt and extra-virgin olive oil in a bowl, then season with salt and pepper. Mix in radishes and parsley with the peas. Divide onto plates, drizzle with yoghurt dressing, and serve with lamb and bread.

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