Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 6 people
Estimated cost per serve is 7.07 dollar
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
6
- 2 lemons
- 1.20kilograms Woolworths COOK Greek-style lamb shoulder with lemon & garlic
- 1 bunch mint, leaves picked
- 1/2 bunch continental parsley, leaves picked
- 2 cloves garlic, crushed
- 1 fresh long red chilli, chopped
- 1/2 cup extra virgin olive oil
- 120grams baby spinach leaves
- 1 fennel, very thinly sliced on a mandolin
- 1 Lebanese cucumber, sliced into rounds
- 250grams snow peas, cut in half, blanched
- 1 cup frozen baby peas, blanched
- 1/3 cup green goddess salad dressing
- 2 spring onions, thinly sliced
Description
Summertime is the perfect time for a bit of grilled lamb, so whip up this Woolworths COOK pre-marinated treat and top it with fresh chimichurri alongside a two-pea salad. Dig in.
Method
Step 1 of 3
Preheat a barbecue grill on high heat. Cut 1 lemon into thick slices. Add lamb and cook for 2 minutes each side or until browned. Reduce temperature to medium-low. Cook lamb, covered, for 15 minutes each side for medium rare or until cooked to your liking, adding lemon in the last 1-2 minutes of cooking. Transfer lamb and lemon to a plate. Cover with foil and rest for 10 minutes. Slice.
Step 2 of 3
Meanwhile, zest and juice remaining lemon. To make minted chimichurri, process lemon zest, juice, three-quarters of the mint, parsley, garlic, chilli and oil until almost smooth. Season.
Step 3 of 3
Arrange spinach, fennel, cucumber and snow peas on a large plate. Top with peas, onion and remaining mint. Drizzle with dressing. Serve lamb and lemon with salad and minted chimichurri.
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