Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
8 Ingredients
- 1/4 cup extra virgin olive oil
- 1.10kilograms Woolworths COOK Butterflied Lamb Shoulder Rosemary & Mint
- 1/4 watermelon, peeled, cut into small triangles
- 1 Lebanese cucumber, thinly sliced into rounds
- 1/4 red onion, thinly sliced
- 1 bunch mint, leaves picked
- 2 limes, 1 juiced, 1 cut into wedges
- 100grams Danish-style feta, crumbled
Description
Give the classic watermelon salad a twist with slices of succulent barbecued lamb shoulder. This summer salad recipe is sure to become a favourite.
Method
Step 1 of 3
Preheat a hooded barbecue plate on high and brush with 1 tbs oil. Cook lamb for 3 minutes each side or until browned. Cover and reduce heat to medium-low. Cook for 20 minutes for medium or until cooked to your liking. Transfer lamb to a plate, cover loosely with foil and rest for 5 minutes.
Step 2 of 3
Meanwhile, combine watermelon, cucumber, onion and 3/4 of the mint in a large bowl. Drizzle with lime juice and remaining oil. Season with pepper and toss gently to combine.
Step 3 of 3
Thinly slice lamb and add to salad. Toss to combine. Arrange salad on a platter. Sprinkle with feta and remaining mint. Serve salad with lime wedges.
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