Barbecue Lamb Salad with cucumber, capsicum and orange dressing is a refreshing simple summer salad. You can make it with warm or cold barbecue lamb.
Serves 4
500g lean lamb leg steaks, trimmed of excess fat (or you can use already cooked meat)
Marinade:
2 tablespoons wine vinegar
1/4 cup sweet sherry
1 tablespoon brown sugar
1/2 teaspoon dried rosemary leaves
3 teaspoon salt reduced Worcestershire or soya sauce
2 cups mixed salad leaves
1 Lebanese cucumber, sliced
1 yellow or red capsicum, slised
1/2 red salad onion, sliced
DRESSING
½ orange, for juice and zest
2 tablespoons red wine or sherry vinegar
1/3 cup extra virgin olive oil
salt and freshly ground pepper, to taste
Trim any visible fat from lamb and place in a large dish. Combine marinade ingredients and pour over the lamb, turning to coat. Cover and refrigerate for at least 1 hour or overnight. Heat a barbecue, grill pan or non-stick fry pan to high. Remove lamb from marinade and cook to desired effect, for the most tender and moist cut its best still pink inside, about 3-4 minutes each side, depending on thickness.
Remove from heat and allow to sit for 10 minutes, covered loosely with foil. Slice thinly.
Arrange salad leaves in a bowl with the cucumber, capsicum and onion and top with sliced lamb. Shake together the dressing ingredients in a screw top jar and pour over the salad.
Enjoy!
