BBQ lamb and Greek salad
BBQ lamb and Greek salad
Ingredients
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1 lemon, rind finely grated, juiced
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2 garlic cloves
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2 teaspoons olive oil
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1 teaspoon oregano
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Cracked black pepper, to season
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500g lamb leg steaks, trimmed of fat
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Greek salad:
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200g grape tomatoes, halved
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1 Lebanese cucumber, cut into 2cm pieces
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125g green beans, topped, cut into 4cm lengths
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80g reduced fat feta, crumbled into large pieces
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1 small red onion, chopped
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1 teaspoon dried oregano
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1 tablespoon olive oil
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1/2 teaspoon caster sugar
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Low fat natural Greek-style yoghurt and toasted pita bread, to serve
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Method
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Combine the lemon rind, garlic, olive oil, oregano and some cracked pepper in a ceramic dish. Add the lamb steaks and turn to coat. Cover and refrigerate for 10 minutes if time permits.
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For the salad, combine tomatoes, cucumber, beans, feta and onion in a large bowl. Season with freshly ground black pepper. Whisk the lemon juice, oregano, olive oil and sugar in a jug until well combined. Pour over the salad just before serving, toss well to combine.
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Preheat a barbecue grill or flat-plate to medium-high. Cook the lamb steaks for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover and set aside for 5 minutes to rest. Cut lamb into thick slices across the grain.
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Pile the salad onto plates and top with the lamb. Serve with toasted pita bread and a small dollop of low fat natural Greek-style yoghurt.
Source:
Recipe and image reproduced with permission © 2017 National Heart Foundation of Australia https://www.heartfoundation.org.au/recipes/bbq-lamb-and-greek-salad.
For other healthy recipe ideas, visit heartfoundation.org.au/recipes or phone 1300 362 787.
The Heart Foundation’s Mums United is all about helping Australian mums and their families take small, easy steps towards a healthier lifestyle. Together we’re changing the shape of Australia.
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