Quick & Easy

Barbecued lamb, shallot and mesclun salad

With crisp sugar snap peas and a punchy mint dressing, this lamb salad makes a delightful lunch or light dinner.
barbecued lamb, shallot and mesclun salad



1.Boil, steam or microwave peas until tender; drain.
2.Meanwhile, cook lamb and shallot on heated oiled grill plate (or grill or barbecue) until lamb is cooked as desired and shallot is tender. Cover lamb; stand 5 minutes then slice thinly.
3.Meanwhile, to make mint dressing, blend or process mint and garlic until smooth. With motor operating, gradually add oil in a thin, steady stream; blend until smooth. Stir in vinegar and sugar.
4.Combine peas, lamb, shallot, dressing and mesclun in large bowl.

If you can’t find lamb backstrap, use lamb fillets instead.


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