BBQ Bound summer recipes

 

 

Lemon Oregano Lamb with Cucumber & Yoghurt Salad

Lemon Oregano Lamb

 

 

INGREDIENTS
  • Lemon oregano lamb
  • 600g lamb backstrap fillets
  • 3 tbsp fresh oregano leaves, chopped
  • Zest of 1 lemon, finely grated
  • Juice of half a lemon
  • 1 tsp honey
  • 2 tsp olive oil
  • Sea salt and cracked pepper to taste
  • Cucumber & yoghurt salad
  • 1 bunch of asparagus, cut into 4cm lengths
  • 2 Lebanese cucumbers, seeds scooped out and sliced
  • 1 small garlic clove, crushed
  • 200g Greek yoghurt
  • Juice of half a lemon
  • 1 tsp ground cumin
  • Sea salt to taste

 

METHOD

 

  1. Combine the oregano, lemon zest, lemon juice, honey and oil in a bowl. Season with salt and pepper. Mix in the lamb and set aside.
  2. For the salad, blanch the asparagus in boiling water for 1 minute, then drain and refresh under cold water. Combine in a bowl with the remaining ingredients.
  3. Heat a lightly oiled pan and cook the lamb. To avoid overcrowding the pan, cook in batches if necessary. Cook for 3 minutes each side for medium. Remove from the pan, cover with foil and rest for 4 minutes. Slice the lamb and serve with the salad with a cheek of lemon. If you're cooking on the barbie, use the same method just replace the pan for the grill!

Serves 4.

 

 

 Coleslaw

 

Coleslaw

 

INGREDIENTS
  • 2 apples, grated
  • 1 cup kale, shredded
  • 1 cup red cabbage, shredded
  • 1 cup white cabbage, shredded
  • 1/4 cup natural yoghurt
  • 3 tsp mayonnaise
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • Salt & pepper to taste
  • 150g almonds, roasted & roughly chopped

 

METHOD
  1. In a large bowl add apple, kale and cabbages and mix until combined.
  2. In a separate bowl combine yoghurt, mayonnaise,  lemon zest & lemon juice. Mix well, add salt & pepper to taste.
  3. Add yoghurt mixture to salad, mix well until combined.
  4. Keep in the fridge until ready to eat. Top with chopped almonds right before serving 

 

TIP

To prevent apples from browning, soak whole peeled apples in a bowl of water & lemon juice for 5 mins. Pat dry before using. 

Serves 4, as a side.

 

 

 

 

 

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