Grilled lamb and vegetables with feta and almonds
- Serves 4
- Prep time: 10 mins | Cooking time: 20 mins
Grilled lamb paired with vegetables, feta and almonds for a fresh summer meal. With plenty of flavour and texture, it’s an inviting option for weekend lunches or easy entertaining.
Ingredients
- 1 eggplant
- 1/3 cup (80ml) olive oil
- 1 tbsp herb and garlic salt
- 2 bunches asparagus, woody ends trimmed
- 1 small broccoli head, sliced into steaks
- 8 lamb chops
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp lemon zest
- 1 tbsp honey
- 1 tbsp wholegrain mustard
- 2 tbsp sliced almonds
- 100g feta, crumbled
- Lemon wedges, to serve
Method
- Heat a barbecue grill to medium heat (180°C). Halve the eggplant lengthwise and cut into long strips.
- Combine the oil and herb and garlic salt in a small bowl. Brush over the eggplant, asparagus, broccoli and lamb.
- Grill lamb for 3-4 mins each side for medium rare or until cooked to your liking. Remove from grill and set aside, loosely covered with foil.
- Add the eggplant, asparagus and broccoli to the grill and cook, turning occasionally, for 5-8 mins until coloured and just tender.
- To make the dressing, combine oil, vinegar, lemon zest, honey and mustard in a small bowl.
- Arrange the lamb and veggies on a serving platter. Drizzle over the dressing and sprinkle with almonds and feta. Serve with lemon wedges.
- Speedy spuds: Swap grilled eggplant for roasted Oakley’s Golden Gourmets Potatoes 1.5kg.