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Chargrilled lamb, corn and asparagus salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Combine succulent lamb and fresh seasonal vegetables for a gourmet salad.
Ingredients:
  • 20.00 ml All Purpose Seasoning
  • 3 (about 600g) lamb eye of loin (backstraps)
  • 36.40 gm olive oil
  • 2 corn cobs, husks and silk removed
  • 2 bunches asparagus, woody ends trimmed
  • 1 bunch watercress, sprigs picked
  • 125g cherry tomatoes, quartered
  • 1 avocado, stone removed, peeled, chopped
  • 36.40 gm extra virgin olive oil
  • 21.00 gm fresh lime juice
  • 11.80 gm wholegrain mustard (see note)
  • 1 small garlic clove, crushed
Instructions:
  • Season the lamb generously with the seasoning, salt, and pepper. Drizzle half of the olive oil over the meat. Preheat a barbecue grill or chargrill to medium-high heat. Grill the lamb for 4 minutes on each side for a medium doneness, or until cooked to your preference. Remove the lamb from the grill and let it rest on a plate loosely covered with foil for 5 minutes before serving.
  • Drizzle the leftover oil over the corn and asparagus, then grill for 3 minutes until tender and lightly charred. Cut the corn kernels off the cob and the asparagus into thirds. Combine with watercress, tomato, and avocado in a bowl.
  • In a bowl, mix extra virgin olive oil, lime juice, mustard, and garlic. Season with salt and pepper. Pour over the corn mixture and toss to coat.
  • Slice the lamb thinly and distribute it along with the salad onto individual plates for serving.

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