Grilled Lamb and Kipfler Potato salad
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Jazz up meat and three veg tonight with this lamb dish. The mint and olive dressing adds saltiness to the charred potatoes and veggies and is made even better with the lemon juice.
Ingredients
Potato(es)
500 g, (kipfler), thickly sliced diagonally, unpeeled
Snow peas
200 g
Asparagus
2 bunch(es)
Lamb backstrap, raw
400 g, (buy 500g), fat trimmed
Olive oil
1 tbs
Pimento-stuffed green olives, drained
75 g, (1/2 cup), finely chopped
Fresh mint
½ cup(s), coarsely chopped
Lemon zest
1 tbs, finely grated
Lemon juice
¼ cup(s), (60ml)
Snow pea sprouts
100 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Boil, steam or microwave potato and snow peas, separately, until just tender. Drain. Refresh under cold water. Drain.
2
Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook lamb for 3 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 10 minutes before slicing thinly. Cook potato and asparagus, turning, for 4–5 minutes or until browned and tender.
3
Meanwhile, place oil, olives, mint, rind and juice in a small bowl. Stir dressing to combine. Top lamb with olive dressing and serve with potato, asparagus, snow peas, sprouts and lemon wedges.
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