Chargrilled lamb salad
3
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Tailor the Mexican spice rub to suityour tastebuds. Change the amountof chilli, paprika and oregano; addcumin, garlic or coriander.
Ingredients
Dried oregano
3 tsp
Ground paprika
1 tsp, mild
Ground chilli
½ tsp
Lamb backstrap, raw
600 g, (buy 750g), fat trimmed
Wholemeal tortilla
3 small, (3x40g)
Cos lettuce
2 cup(s), (1 individual)
Lebanese cucumber
1 medium
Tomato(es)
2 medium, ripe, chopped
Red capsicum
1 large, chopped
Red onion
1 medium, halved, thinly sliced
Fresh coriander
1 cup(s), (1 bunch), leaves picked
Fresh mint
1 cup(s), (1 bunch), leaves picked
Lime juice
1½ tbs
Olive oil
1 tbs
Honey
1 tsp
Oil spray
2 x 3 second spray(s)
Instructions
1
Combine the oregano, paprika and chilli in a medium bowl. Add the lamb and rub with the spice mixture. Set aside to marinate.
2
Preheat a barbecue or chargrill pan over medium-high heat. Lightly spray the tortillas with oil and cook for 1½ minutes each side or until lightly browned. Transfer to a wire rack until cool and crisp.
3
Spray the lamb with oil and season with salt. Cook the lamb for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest.
4
Meanwhile, place the lettuce, cucumber, tomato, capsicum, onion, coriander and mint in a large bowl. Combine the lime juice, olive oil and honey in a jug and season with salt and pepper. Drizzle the dressing over the salad and toss to combine.
5
Slice the lamb crossways. Break the tortillas into large pieces. Top the salad with the lamb and tortilla pieces. Divide the salad between serving bowls.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.