Barbecued lamb and watercress salad

No matter if you have always liked to cook or you have picked it up like a spare time activity during quarantine, we'd venture a guess which you're watching for new recipes to use . Afterall, becoming creative in the kitchen can be a great and fulfilling way to devote time.

We have assembled most of the most adored and highest rated Barbecued lamb and watercress salad inside our website. It's the very best of the Ideal!

We've piled up the most useful recipes . They are our most loved, rated and commented 5-star recipes from our big neighborhood, all in 1 place. These apps, mains, desserts and even are guaranteed delicious!

How to make Barbecued lamb and watercress salad

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

  • 4 corn cobs, husks on
  • 1 bunch watercress, leaves picked
  • 1 large Lebanese cucumber, halved lengthways, sliced
  • 400g can white beans, drained, rinsed
  • 3 green onions, thinly sliced
  • 1/4 cup mint leaves, shredded
  • Olive oil cooking spray
  • 4 x 100g trim lamb leg steaks
  • 1/2 lemon, juiced
  • 8 slices wholegrain bread, to serve

Method

  • Step 1 Preheat a barbecue plate and grill on medium heat. Pull back corn husks and remove silk. Pull husk back over corn. Wrap each cob in foil. Place on barbecue plate. Place an upturned roasting pan over corn to cover (or use barbecue hood). Cook, turning occasionally, for 15 minutes or until tender.
  • Step 2 Meanwhile, combine watercress, cucumber, beans, onions and mint in a bowl.
  • Step 3 Spray both sides lamb with oil. Season with salt and pepper. Barbecue for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Remove corn from barbecue. Remove foil and husk. Cut cobs in half.
  • Step 4 Add 1 1/2 tablespoons lemon juice to salad. Season with pepper. Toss gently to combine. Serve lamb with salad, corn and bread.

© Copyright 2020 Get Recipe Book - All Rights Reserved