Name: Mediterranean lamb salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 1 large red capsicum, halved, seeded; Olive oil spray; 1kg boned lamb shoulder with rosemary & mint; 36.40 gm olive oil; 20.00 ml red wine vinegar; 1 small red onion, thinly sliced; 2 Lebanese cucumbers, trimmed, peeled into ribbons

Mediterranean lamb salad

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Vibrant Mediterranean lamb salad with cucumber ribbons and red onion rings.

Ingredients:

1 large red capsicum, halved, seeded
Olive oil spray
1kg boned lamb shoulder with rosemary & mint
36.40 gm olive oil
20.00 ml red wine vinegar
1 small red onion, thinly sliced
2 Lebanese cucumbers, trimmed, peeled into ribbons

Instructions:

Preheat the grill on high heat. Place the capsicum halves, cut-side down, on a baking tray and lightly spray with oil. Grill for 4-5 minutes until charred and blistered. Transfer the capsicum to a sealable plastic bag to cool slightly. Peel off and discard the skin, then slice the flesh into thin strips.
Arrange the lamb on a baking tray and grill it 8cm from the heat source for 10-12 minutes on each side until beautifully browned and cooked to perfection. Rest the lamb under foil for 5 minutes before serving.
In a bowl, whisk together oil and vinegar. In a large bowl, combine capsicum, onion, and cucumber. Drizzle the dressing over the vegetables and toss gently. Thinly slice the lamb, add it to the vegetable mixture, and toss everything together. Serve the salad on individual plates.

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