This delicious lamb recipe is fantastic cooked on the barbecue grill or oven-roasted. Paired with this classic pumpkin feta and olive salad this dish will be a sure-fire hit!
Top tips for BBQ Lamb
If you are going to barbecue your lamb, here are some hints to ensure juicy tenderness.
- Coat the lamb in oil instead of adding oil to the barbecue grill or hot plate. If the lamb has been marinated lightly pat it dry with paper towel.
- Ensure your barbecue is hot before you cook the lamb; the lamb should sizzle as it makes contact with the plate or grill.
- Let the lamb cook on one side until moisture appears, then turn once only. Use tongs rather than a barbecue fork to turn the lamb.
- 8 lamb fillets/tenderloins
- 1 tbsp sesame oil
- 500g of jap pumpkin, cut into small
- olive oil
- sea salt
- 200g baby spinach leaves
- 100g feta, crumbled
- ¼ cup black olives
- a little extra olive oil
Brush the lamb fillets with sesame oil. Preheat the oven to 220ºC. Toss the pumpkin with olive oil and a little sea salt, roast for about 20 minutes. Preheat a non-stick pan to
moderately hot. Keep the heat at moderately high. Cook one side of the lamb fillet until the first sign of moisture appears on the uncooked side, turn and cook other side.
You may need to turn the fillets three times so all sides are browned. Test for doneness with tongs. With practice you can judge the lamb’s readiness by touch. Rare is soft, well done is very firm. Remove lamb from heat, loosely cover with foil and rest them for two minutes before serving.
To serve slice lamb thinly. Place spinach leaves on a plate, add a little roasted pumpkin, sprinkle with crumbled feta and black olives, dress with a little of extra olive oil. Place sliced lamb on top.