Ingredients –

1 tblspn Lemon Rind (finely grated)

2 tblspns Lemon Juice (freshly squeezed)

2 cloves Garlic (crushed)

4 medium Lamb Steaks (trimmed)

Salad ingredients –                                         Salad Dressing –

Baby Cos Lettuce                                               2 teaspoons Lemon Juice (fresh squeezed)

Cherry Tomatoes                                                2 teaspoons Extra Virgin Olive Oil

½ small Red Capsicum

1 Lebanese Cucumber

¼ cup Kalamata Olives (seeded)

50g Fetta (crumbled) 

Directions –

  1. Prepare the Lamb – combine Lemon Rind, Lemon Juice & Garlic in a small bowl. Place lamb steaks in a plastic zip lock bag, pour marinade over, zip up bag and lightly toss meat and marinade until well coated. Leave in fridge for 1-2 hours before cooking.
  2. Place salad ingredients in a large salad bowl and gently toss together.
  3. Mix salad dressing (lemon juice & olive oil) in a small jug/jar. Mix well and drizzle over the salad.
  4. Cook the Lamb on a heated and oiled grill plate or BBQ until cooked as desired.
  5. Serve with lamb with salad

Serves approx 4 OR slice 1 piece of lamb and toss through remaining salad for lunch tomorrow.


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