Grilled lamb with zucchini, tomato and bean salad
1 medium, zest and juice
Lamb backstrap, raw
400 g, (buy 500g), trimmed
2 medium, cut into 1cm thick slices
200 g, sliced
250 g, halved
Canned cannellini beans, rinsed, drained
1 400g can
1 x 3 second spray(s)
- Combine the oregano and 2 tablespoons of the lemon juice in a shallow glass or ceramic dish. Add the lamb and turn to coat. Cover and set aside for 10 minutes to marinate.
- Heat a barbecue or chargrill on medium-high. Lightly spray the lamb with olive oil. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thickly slice.
- Meanwhile, lightly spray the zucchini with olive oil. Add to the barbecue and cook for 2 minutes each side or until golden and tender.
- Cook the beans in a saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain. Combine the zucchini, green bean, tomato and cannellini beans in a large bowl. Add the lemon zest, olive oil and 2 teaspoons of the remaining lemon juice and toss to combine. Season with salt and pepper. Divide the salad among serving plates and top with the lamb.