I know lamb can be divisive. It's a love or hate situation. Of course I am in the love camp. As long as it is cooked perfectly. Don't be afraid to rest the lamb after cooking for as long as you like. For this salad it doesn't have to be hot. So cook the lamb, cover it and make the rest while it rests. You will love what happens to flavour and texture when it is rested properly.
Summer is here, this is an oldie that we have updated because it is SO delicious. We hope you love it.
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- 1 clove of garlic
- 1 Handful mint leaves
- 2 lemons, juice and zest
- 50 Grams feta, crumbled
- Extra Virgin Olive Oil (EVOO) to taste BUY
- 1 each Red, yellow and green capsicum
- 2 red onions, quartered
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 3 Teaspoons brown sugar
- Red wine vinegar as needed
- pink salt flakes to taste BUY
- Plenty of Garden greens of choice
- 1 small seedless cucumber, halved and sliced
- 2 lamb rump steaks, per serving
- 1 Handful snow peas
- Additional mint leaves to garnish
To make dressing place garlic, mint and lemon zest into Thermomix bowl and mill 4 sec/speed 8.
Add remaining ingredients and blend 1 min/speed 4-5 until smooth and creamy. Set aside.
Prepare capsicums by deseeding and cutting into strips. Drizzle with EVOO and season with salt flakes. Place the red onions onto the same tray and drizzle with EVOO and vinegar, the sugar and salt to taste. Roast in the oven with a grill function on 200°C until well softened and caramelised. Cool slightly. (approx 20 minutes, but keep an eye on them.)
Cook lamb on hot grill pan on a very high heat until cooked to your liking. Rest lamb, wrapped in foil until ready to serve. While pan is still hot, quickly charr the snow peas.
Place greens onto your serving platter, arrange capsicum strips, grilled onion and cucumber over.
Slice the lamb, and add it and the charred snow peas to the salad. Crumble more feta over, drizzle with dressing and garnish with additional mint leaves. Serve!