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BBQ lamb with spinach and strawberry salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
"Juicy strawberries elevate Curtis Stone's lamb and spinach salad."
Ingredients:
  • 250.00 ml mint leaves
  • 125ml olive oil
  • 2 lemons, zest finely grated, juiced
  • 8 Lamb Cutlets
  • 60g baby spinach leaves
  • 250g strawberries, thinly sliced
  • 40g almond
  • 1 spring onion, thinly sliced
  • 1 avocado, peeled, pitted, sliced
  • 50g Australian Fetta, crumbled
Instructions:
  • Preheat a barbecue to medium-high heat. In a food processor, blend mint, oil, lemon zest, and 3 tablespoons lemon juice until mint is finely chopped. Season with salt and pepper. Coat lamb with 2 tablespoons of the dressing and let it marinate at room temperature while the barbecue heats up. Save the rest of the dressing for serving.
  • Sear lamb on each side, rotating as needed, until golden brown and internal temperature reaches 54C for medium-rare doneness. Allow it to rest before serving.
  • Lay spinach on a platter. Sprinkle strawberries, almonds, spring onion, avocado, and feta on top. Drizzle with reserved dressing. Enjoy with lamb.

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