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Mustard lamb and spinach salad with aioli
Mustard lamb and spinach salad with aioli
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Spiced lamb steaks with a vibrant salad for a delicious and healthy main dish.
Ingredients:
  • 80ml (1/3 cup) dry white wine
  • 46.80 gm wholegrain mustard
  • 36.40 gm olive oil
  • 4 (about 600g) lamb leg steaks
  • 1/2 (about 800g) butternut pumpkin, deseeded, peeled, halved lengthways, cut into 1cm-thick slices
  • 350g sugar snap peas, trimmed
  • 1 x 150g pkt baby spinach leaves
  • 2 egg yolks
  • 185ml (3/4 cup) olive oil
  • 42.00 gm fresh lemon juice
  • 1 small garlic clove, crushed
  • Salt & freshly ground black pepper
Instructions:
  • Mix together the wine, mustard, garlic, and half of the oil in a glass or ceramic dish. Add the lamb steaks, coat them with the mixture, then cover with plastic wrap and refrigerate for 1 hour to enhance the flavors.
  • For the aioli, combine egg yolks in a food processor. Slowly add oil until thickened. Mix in lemon juice and garlic. Season with salt and pepper. Chill covered in the fridge.
  • Preheat the barbecue grill to medium heat. Mix the pumpkin with the remaining oil in a large bowl until well coated. Grill the pumpkin for 10-15 minutes until it is golden and tender. Transfer the grilled pumpkin to a large bowl. Grill the lamb for 3 minutes on each side for a medium cook or to your desired doneness. Rest the lamb on a plate, covered with foil, for 5 minutes before serving.
  • Boil sugar snap peas in water for 3-4 minutes until vibrant green and tender-crisp. Shock in cold water, drain, then mix with pumpkin and spinach, gently combining.
  • Slice the lamb thinly against the grain. Mix it with the pumpkin mixture and gently toss together. Serve in individual bowls and drizzle with aioli. Enjoy right away.

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