- 0:15 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Opposites attract and this combo proves it – crisp apple paired with tender lamb for a quick and delicious family meal.
Nutrition
- 2489 kj Energy
- 32g Fat Total
- 8g Saturated Fat
- 7g Fibre
- 44g Protein
- 139mg Cholesterol
- 739.02mg Sodium
- 13g Carbs (sugar)
- 29g Carbs (total)
Grilled lamb with olive tapenade & apple coleslaw
Print RecipeIngredients
- 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
- 1 tablespoon Dijon mustard
- 1/2 cup fresh mint leaves
- 4 (about 750g) lamb leg steaks
- 1 tablespoon olive oil
- 85g (1/3 cup) black olive tapenade
Instructions
Step 1
Place potato in a saucepan. Cover with water. Season with salt and bring to the boil. Cook for 10 minutes or until tender. Drain.
Step 2
Meanwhile, combine the cabbage, celery, apple and onion in a bowl. Add mayonnaise and mustard. Season with salt and pepper. Toss to combine. Stir in the mint leaves.
Step 3
Preheat a large chargrill on medium-high. Brush lamb with oil. Cook for 3 minutes each side for medium or until cooked to your liking.
Step 4
Divide the potato and coleslaw among serving plates. Top with lamb and tapenade.
Notes
If Desiree potatoes are unavailable, use Red Rascal or Royal Blue potatoes.
Author: Leanne Kitchen
Image credit: Rob Palmer
Publication: Australian Good Taste
