Warm Lamb Salad, Roast Lamb & Lamb Cutlets with spring Vegetables

SPRING INTO THE WARMER WEATHER WITH LAMB

The scent of spring rings in a change of lifestyle. The warmer weather, longer daylight hours and a certain liveliness in the air call for lighter, fresher, seasonal meals. Reinvigorate your taste buds with sweet and tender lamb, the perfect dish to enjoy during the new season. Lamb is at its peak in spring making it a great time to enjoy it alfresco on the barbecue, at the family table, or as a quick and easy meal on the go.

Channel your inner "masterchef" with a zesty and colourful warm lamb salad with noodles. It's a great way to incorporate vegetables in your family's diet and will have young and old alike begging for a second serving!

Enjoy the great outdoors and get into some delicious lamb cutlets with a spring vegetable salad. Or get the family together to delight in a traditional lamb roast. Here are just a few ways to let mouth-watering lamb be the showpiece of your spring menu.

Warm lamb salad with noodles

Preparation time: 12 minutes
Cooking time: 8 minutes
Serves: 4

Ingredients

500g lamb strips
2 tsp oil
2 tsp grated ginger
90g soba noodles, cooked
1 bunch asparagus, thinly sliced diagonally, cooked
150g snow peas, finely shredded, blanched
1 red capsicum, cut into thin strips, blanched
2 tbsp soy sauce
1 tbsp sesame oil
juice of one lime
2 spring onions, finely shredded
1 tbsp toasted sesame seeds
lime wedges to serve

Method:

1. Combine lamb with oil and ginger. Heat the wok and ensure it is hot. Stir-fry the lamb in three batches. Reheat wok between each batch.

2. Toss the noodles, vegetables and lamb together with the combined soy, sesame oil and lime juice.

3. Sprinkle with spring onions and sesame seeds to serve and add lime wedges on the side.

Easy carve lamb roast with roasted vegetables

Preparation time: 10 minutes
Cooking time: 1 hour 15 minutes
Serves: 4

Ingredients

1.5kg easy carve leg of lamb
1 tbsp fresh rosemary leaves
1 tbsp oil
2 lemons, cut into large wedges
2 red capsicums, cut into large chunks
2 red onions, quartered
3 zucchini, cut into large chunks
6 yellow squash, halved

Method:

1. Preheat the oven to 180C. Scatter half of the rosemary over lamb and season with salt and pepper. Toss lemons and vegetables with oil and remaining rosemary.

2. Place lamb in the centre of the oven and roast for 1 hour and 15 minutes. After 30 minutes of cooking, add vegetables and lemon.

3. Remove lamb and vegetables, cover loosely and rest for 15 minutes. Serve vegetables and lemon with lamb.

Tip: Roast lamb for 1 hour for rare, 1 hour and 15 minutes for medium or 1p hours for well-done.

Lamb cutlets with spring vegetable salad

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4

Ingredients

12 lamb cutlets
1 tbsp finely chopped rosemary leaves
2 tbsp French dressing
2 tsp Dijon mustard
200g green beans, sliced diagonally, cooked
1 bunch asparagus, sliced diagonally, cooked
1 yellow capsicum, cut into thin strips
1 red capsicum, cut into thin strips

Method:

1. Preheat the barbecue to hot. Brush lamb with oil, add rosemary and season with salt and pepper.

2. Cook lamb on one side until moisture appears on top. Turn with tongs and cook until done to your liking. Cover lamb loosely and rest it for three minutes.

3. Combine dressing and mustard, pour over vegetables and toss. Serve with lamb cutlets.


Meat & Livestock Australia, for more recipe suggestions please go to www.themainmeal.com.au.