Lamb steaks are given a spicy twist in this crunchy, colourful salad that’s perfect as a healthy main meal.
Ingredients
- 80ml (1/3 cup) dry white wine
- 2 tablespoons wholegrain mustard
- 2 garlic cloves, crushed
- 2 tablespoons 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
Aioli
- 2 egg yolks
- 185ml (3/4 cup) olive oil
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, crushed
- Salt & freshly ground black pepper
Method
- Step 1Combine the wine, mustard, garlic and half the oil in a glass or ceramic dish. Add the lamb steaks and turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
- Step 2Meanwhile, to make the aioli, place the egg yolks in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin steady stream until mixture thickens. Add the lemon juice and garlic and process until well combined. Taste and season with salt and pepper. Transfer to a jug. Cover with plastic wrap and place in the fridge.
- Step 3Preheat a barbecue grill on medium. Combine the pumpkin and remaining oil in a large bowl and toss to coat in oil. Cook pumpkin on preheated grill for 10-15 minutes or until golden and tender. Transfer to a large bowl. Cook the lamb on the grill for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest.
- Step 4Meanwhile, cook sugar snap peas in a saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well. Add sugar snap peas and spinach to pumpkin and gently toss to combine.
- Step 5Thinly slice lamb across the grain. Add to the pumpkin mixture and gently toss to combine. Divide among serving bowls and drizzle with aioli. Serve immediately.
- Low carb
- Low sodium
- Lower gi
Nutrition
3499 kj
Energy
65g
Fat Total
13g
Saturated Fat
8g
Fibre
40g
Protein
163mg
Cholesterol
274.51mg
Sodium
13g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Michelle Southan
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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