Warm Lamb Salads - perfect for Spring BBQs
A warm lamb salad makes for a quick and delicious meal. Cook your favourite lamb cut or use leftover cooked lamb. Take advantage of ready-mixed salad leaves and use tasty bottled salad dressings. Toss with noodles, pasta or baby potatoes and you're ready to serve.
Tips for making great warm lamb salads
- Choose lean cuts of lamb for a salad. - Lamb stir-fry strips are a quick and easy option. Simply stir-fry the lamb, let it cool and toss with the salad ingredients.
- You can also barbecue lamb cuts for a salad. - try cooking butterflied lamb leg or shoulder, eye of shortloin/backstrap, fillet/tenderloin, round/knuckle or topside steaks and then slice into thin strips.
- Slice the lamb just before adding to the salad. - This will keep the meat succulent and moist.
- Thinly slice the meat. - It will then have a chance to ‘wrap’ itself around the salad ingredients and is easily coated with the dressing.
- Keep the lamb, salad and dressing separate until you’re ready to serve. This way, the individual flavours will remain intact and fresh.
Flavoursome ideas for leftover cooked lamb
- Toss strips of leftover roast lamb and roast vegetables (cut the vegetables into bite sized pieces) with a little olive oil and balsamic vinegar.
- Toss thin slices of barbecued lamb and cooked pasta shells with basil, pesto, olive oil or lemon juice and a few pine nuts.
Pack a picnic with lamb sandwiches
Use different types of bread (like Turkish bread, pita bread or wraps) to bring out the great flavour of lamb. Try one of these delicious combinations:
- Sliced lamb, hummus, baby spinach leaves and semi-dried tomatoes.
- Sliced lamb drizzled with a little hoisin sauce, topped with shredded iceberg lettuce and finely chopped shallots.
- Sliced lamb, leftover pumpkin roughly mashed, Dijon mustard and rocket leaves.
Remember it’s important to keep food well chilled when preparing for a picnic. Place the food in a rigid container and then into a cooler bag. Pack plenty of frozen bricks, frozen gel packs or ice around the food.
Butterflied lamb with pumpkin and couscous salad
1.4kg butterflied leg of lamb
1 tablespoon sweet paprika
2 teaspoons cumin seeds
2 cloves garlic, crushed
2 tablespoons olive oil
800g butternut pumpkin, halved, seeded, peeled, thinly sliced
1 red onion, cut into wedges
1 ½ cups pearl couscous
½ cup slivered almonds, toasted
1 cup roughly chopped coriander
1 teaspoon sweet paprika
½ teaspoon ground turmeric
½ teaspoon ground cumin
¼ cup lemon juice
80ml olive oil
Place lamb in a large roasting pan. Combine paprika, cumin seeds, garlic and 1 tablespoon olive oil in a small bowl. Spoon paprika mixture over lamb and, using your hands, rub into lamb. Cover with plastic wrap and refrigerate for 1 hour to marinate.
Preheat a barbecue or chargrill pan to high. Brush pumpkin and onion with remaining 1 tablespoon oil and season with salt and freshly ground black pepper. Cook for 3 minutes each side or until tender. Transfer to a large bowl.
Add lamb to barbecue and cook for 5 minutes each side. Reduce heat to medium–low, cover and cook for a further 10 minutes for medium-rare or until cooked to your liking. Transfer to a plate, cover with foil and rest for 15 minutes.
Meanwhile, cook couscous in a saucepan of boiling salted water for 8 minutes or until tender. Rinse under cold running water, then drain well. Add to pumpkin mixture with almonds and chopped coriander.
To make dressing, combine spices in a small frying pan over low heat. Cook, tossing, for 1 minute or until fragrant. Remove from heat. Whisk in juice, then, whisking continuously, gradually add oil. Season, then drizzle over couscous mixture and toss gently to combine.
Thickly slice lamb. Spoon couscous mixture onto a large platter and top with lamb to serve.