COOKING DEMO: FILET MIGNON SKEWERS, LAMB SALAD, DESSERT TRAY
LIVE WITH DR. V: BIG FLAVORS, SMALL CELEBRATIONS. Join me and Sandy as we explore some amazing flavorful dishes for your COVID friendly celebrations. We will also launch our Club2Point5 food program.
Easiest-ever lamb salad
Ahhh Spring’s best grilled lamb. And what better way to hero this most delicious of meats than with a simple salad (RECIPE BELOW). Throw together some rocket, garlic, pine nuts, pumpkin seeds and sliced cherry tomatoes, and lay your lamb on top. Simple. Delicious. Spring on a plate.
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Easiest-ever lamb salad
Serves: 6-8
Prep: 15 mins
Cooking: 25 mins
1 cup (200g) pearl barley
1kg butterflied lamb leg
2 tsp ground paprika
1 tsp cumin seeds
1 tbs olive oil
350g punnet mix medley grape tomatoes, halved
2 roma tomatoes, thinly sliced
120g baby rocket leaves
½ cup flat-leaf parsley leaves
½ cup mint leaves
2 tbs pepitas, toasted
2 tbs sunflower seeds, toasted
2 tbs natural flaked almonds, toasted
Chimichurri sauce
¼ cup (60ml) red wine vinegar
¼ cup (60m) extra virgin olive oil
1 garlic clove, crushed
½ cup coarsely chopped coriander leaves
1/2 cup coarsely chopped flat-leaf parsley leaves
2 tbs coarsely chopped oregano leaves
1 tsp dried chilli flakes
½ tsp ground paprika
1. Cook the barley in a large saucepan of boiling water for 20 mins or until tender. Drain well.
2. Meanwhile, place the lamb in a large bowl. Sprinkle with paprika and cumin and drizzle with the oil. Season.
3. Preheat a barbecue on medium. Cook lamb for 5 mins each side or until browned. Cook, covered, under indirect heat, for a further 10 mins for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 mins to rest.
4. While the lamb is resting, to make the chimichurri sauce, combine the vinegar, oil, garlic, coriander, parsley, oregano, chilli and paprika in a small bowl. Season to taste.
5. Combine the barley, tomatoes, rocket, parsley and mint in a large bowl. Add one-quarter of the chimichurri and toss to combine. Spoon onto a large serving platter. Sprinkle with pepitas, sunflower seeds and almonds.
6. Thinly slice lamb and arrange over the barley salad. Drizzle with remaining chimichurri and serve immediately.
WATCH MORE
Want to get inspired in the kitchen this Spring? Check out our Curtis Stone’s best Spring hints and tips playlist which includes:
- How to grill asparagus with Curtis Stone:
- Different types of peas with Curtis Stone:
- How to make quick strawberry jam with Curtis Stone:
- How to steam fresh asparagus – fast – with Curtis Stone:
- How to make amazing chocolate-dipped strawberries with Curtis:
- How to make peas with a pistou with Curtis Stone:
- How to prepare asparagus the clever way with Curtis Stone:
- How to cut a mango different ways with Curtis Stone:
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Warm mint lamb fillet salad/Chef Gulsher Khan
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8 Flavorful Spring-Inspired Recipes | Vegetable Tart, Beer-Braised Lamb Shanks, Asparagus & More!
Hello Food Wishers! Chef John’s Corporate Overlords here to get you excited for spring with 8 delicious seasonal spring recipes! The Spring Vegetable Tart is a feast for the eyes, and it’s packed with peak seasonal produce. Speaking of seasonal, there’s no better time to cook with fresh asparagus, and Chef John’s Cream of Asparagus Soup and Fresh Asparagus Patties won’t disappoint. Lamb is a classic springtime meat, and Beer-Braised Lamb Shanks are a flavorful, comforting meal for those last chilly days of spring, while Spring Lamb Sliders are an inventive choice for a casual Easter dinner. Whether you’re looking for a light lunch or a hearty meal, Chef John has the perfect springtime recipe for you!
Creamy Salmon Leek Pasta:
Cream of Asparagus Soup:
Beer-Braised Lamb Shanks:
Tuna Poke:
Spring Vegetable Tart:
Fresh Asparagus Patties :
Peanut Curry Chicken:
Spring Lamb Sliders:
00:00 Creamy Salmon Leek Pasta
05:02 Cream of Asparagus Soup
10:42 Beer-Braised Lamb Shanks
19:28 Tuna Poke
26:47 Spring Vegetable Tart
36:12 Fresh Asparagus Patties
44:03 Peanut Curry Chicken
52:11 Spring Lamb Sliders
Warm Lamb Salad: [RECIPE]
Varieties:
Make it vegan: Instead of sheep, use cuts of marinated tempeh to top plate of mixed greens for a nutty flavor. Make it gluten free:
Check cumin is sans gluten. Rather than utilizing business French dressing, attempt hand crafted:
Mix lemon juice, squashed garlic, a spot of salt and 2 teaspoons olive oil.
Nutrition Info (per serve)
Calories 325cal
Kilojoules 1360kJ;Protein 34g;Total fat 14g;
–Saturated fat 6g;Carbohydrates 10g;–Sugars 6g;Dietary fibre 7g;
Sodium 770mg;Calcium 200mg;Iron 4.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used.
Lamb Lollipops with Roasted Vegetable Bean Salad
Don't put away that grill yet! Try this easy-to-eat lamb lollipop, crusted with a flavorful mix of cumin and coriander seeds. Add an easy bean and vegetable salad and dinner is done.
INGREDIENTS
LAMB
1 rack of lamb sliced into individual bones
3 tablespoons of olive oil
1 tablespoon of cumin
1 1/2 teaspoons of coriander seeds
Kosher salt and cracked pepper to taste
VEGETABLES
two 15 ounce cans of strained and rinsed northern beans
1 sliced zucchini
1 sliced yellow squash
1/2 sliced red bell pepper
1/2 sliced green bell pepper
1/2 sliced red onion
3 tablespoons of balsamic vinegar
4 tablespoons of olive oil
1 teaspoon of sugar
1 tablespoon of chopped fresh basil
1 tablespoon of chopped fresh oregano
Kosher salt and fresh cracked pepper to taste
PREPARATION
LAMB
Place the olive oil, cumin, coriander, salt and pepper onto a plate and mix with a spoon. Rub each lamb bone (lollipop) into the olive oil and spice mixture coating each one on all sides.
Next, cook the lamb on a very hot grill (450° to 550°) on both sides until the desired internal temperature is achieved (2 to 3 minutes on each side for medium-rare). Let rest for 1 to 2 minutes before serving.
VEGETABLES
Place the zucchini, squash, peppers and onion in a bowl and coat them with 2 tablespoons of olive oil and season with salt and pepper.
Next, cook the vegetables on a hot grill for 3 to 4 minutes. They should still be slightly crispy. Chill the vegetables as soon as they are cooked.
Once the vegetables are chilled, dice them up and them to a large bowl along with the northern beans, balsamic vinegar, remaining olive oil, sugar, basil, oregano, salt and pepper. Chill before serving.