wow, that looks tasty!
Lamb, Cucumber & Fennel Salad
-
-
- 30
- Amount Per Serving
- Energy
- 1582kJ (377 Cal)
- Protein
- 34.9g
- Fat,total
- 8.1g
- - saturated
- 3.6g
- Carbohydrates
- 29g
- Sugars
- 8g
- Sodium
- 475.2mg
What do I need?
- 4 Lamb Backstraps
- 2 tbsp Fresh Oregano
- 2 Cucumbers
- (Diced)
- 2 Fennels
- (White part only)
- 1 Cos Lettuce
- (Washed)
- 3 tbsp Extra Virgin Olive Oil
- 1 Lemon
- 2 tsp Dijon Mustard
- 1 tsp Salt
- 1 tsp Black Pepper
How do I make it?
- Season backstraps with salt, pepper and oregano.
- Brush lamb generously with olive oil.
- Preheat grill or barbecue to medium.
- Add lamb to grill and cook for 7 minutes either side.
- Cut cucumber and fennel in half lengthwise and slice as thinly as possible.
- Place into a salad bowl with cos lettuce.
- Whisk the oil, juice of ½ of the lemon, mustard, and season to taste. Toss through the salad.
Serve lamb with salad and dressing.
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