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Photo of Grilled Lamb and Kipfler Potato salad by WW

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)

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.

Notes

TIP: You can use chicken tenderloins (fat trimmed) instead of lamb backstraps.

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