Grilled Lamb and Kipfler Potato salad
7
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
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)