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Grilled lamb with olive tapenade & apple coleslaw
Grilled lamb with olive tapenade & apple coleslaw
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Crisp apple and tender lamb create a dynamic duo for a delicious family meal.
Ingredients:
  • 600g Desiree potatoes, washed, cut into wedges (see note)
  • 1/4 small white cabbage, cored, finely shredded
  • 2 celery sticks, trimmed, thinly sliced diagonally
  • 1 Pink Lady apple, halved, cored, very thinly sliced
  • 1 small red onion, halved, thinly sliced
  • 100ml whole-egg mayonnaise
  • 23.40 gm Dijon mustard
  • 125.00 ml fresh mint leaves
  • 4 (about 750g) lamb leg steaks
  • 18.20 gm olive oil
  • 85g (1/3 cup) black olive tapenade
Instructions:
  • In a saucepan, cover the potato with water and season with salt. Bring to a boil and cook until tender, about 10 minutes. Drain the potato.
  • In a bowl, mix together cabbage, celery, apple, and onion. Stir in mayonnaise and mustard. Season with salt and pepper, and combine well. Add mint leaves and stir to incorporate.
  • Preheat a large chargrill on medium-high heat. Brush the lamb with oil and cook for 3 minutes on each side for a medium doneness or until it reaches your desired level of doneness.
  • Arrange a generous portion of potato and coleslaw on each serving plate, then top it with succulent lamb and a dollop of flavorful tapenade.

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