BBQ lamb with spinach and strawberry salad

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Support the farmers has giving rise to the trending tag #SmashaStrawb after the needle scare sent shockwaves through the industry. From cakes to cocktails strawberry recipes are appearing everywhere.

Don’t stop eating strawberries, just cut them up first. Toss a few in your salad. Fresh strawberries add a burst of sweetness to Curtis Stone’s sensational lamb and spinach salad. taste.com.au and Coles team up to give you this BBQ lamb with spinach and strawberry salad recipe.

Ingredients

  • 1 cup mint leaves
  • 1/2 cup (125ml) extra virgin olive oil
  • 2 lemons, zest finely grated, juiced
  • 8 Coles Australian Lamb Cutlets
  • 60g baby spinach leaves
  • 250g strawberries, thinly sliced
  • 1/4 cup (40g) Coles Dry Roasted Almonds, coarsely chopped
  • 1 spring onion, thinly sliced
  • 1 avocado, peeled, pitted, sliced
  • 50g Coles Australian Fetta, crumbled

Method

  • Prepare a barbecue for medium-high heat. In a food processor, blend mint, oil, lemon zest and 3 tablespoons lemon juice until mint is finely chopped. Season with salt and pepper. Coat lamb with 2 tbs dressing and marinate at room temperature while barbecue preheats. Reserve remaining dressing for serving.
  • Cook lamb, rotating as needed, for 3 mins each side or until browned on both sides and internal temperature is 54C for medium-rare doneness. Rest.
  • Arrange spinach over a platter. Top with strawberries, almonds, spring onion, avocado and fetta. Drizzle over reserved dressing. Serve with lamb.

#strawberries #cutthemup #salad #cooking #supportthefarmers #strawberryrecipes #SmashaStrawb, #becausewecan #thingswelove

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