Dish of the Month

Created by chef academy students, Kayleigh, Gareth and Jack.

BBQ'd Lamb with a Mediterranean salad (Serves 4)

A nice simple dish, that is easy to do over a relaxed BBQ with friends and family.

Ingredients

Lamb and Marinade

12 x French trimmed lamb cutlets (3 per person)
Sesame seed oil (approx 5tbsp)
¼ bulb crushed garlic
A sprinkle of rock salt and cracked black pepper

Salad

1 crisp iceberg lettuce washed and rustically torn
2 bulbs of red chicory 1 punnet of cherry tomatoes
250gm of toasted pine nuts
500gm of chopped feta cheese
Fresh mint roughly chopped

Dressing

2 tbsp of clear honey
1 tbsp of lemon juice
1/3 pint of virgin olive oil
1 tbsp Dijon mustard
1 tbsp white wine vinegar
2 shallots finely diced

Method

The previous day, place the lamb cutlets in a dish and sprinkle lightly with sesame seed oil and crushed garlic. Ensure the lamb is seasoned well. Cover and leave in a fridge overnight.

Prepare the salad on the day of the barbecue, tossing together all the fresh ingredients.

For the dressing place all ingredients, except the olive oil, in a bowl. Add the olive oil slowly whilst continually stirring till the mix emulsifies and thickens.

Remove the lamb from its marinade and pat off any excess oil. Place on a hot barbecue and cook to your liking.

Finish by resting the lamb cutlets on top of the salad and drizzle with the dressing.

Recommended beverages: Try a Cabernet Sauvignon, Pinot Noir or a chilled beer.

Created by chef academy students, Kayleigh, Gareth and Jack.