BBQ Lamb with Dukkah on Spinach & Chickpea Salad
Serves 6
Ingredients
- 6 x 120-150g boneless lamb loin
- 30g Luke's Dukkah
- 45ml (3 tablespoons) extra virgin olive oil
Dressing
- 2 large garlic cloves, crushed
- 10g (2tsp) Dijon Mustard
- 5g (1tsp) lime or lemon juice
- 30ml white wine vinegar
- 60ml (4tbsp) Extra Virgin Olive Oil
- Sea salt and cracked black pepper
Salad
- 1/2 bunch washed spinach leaves, roughly broken up into small pieces
- 100g mixed lettuce leaves such as radicchio, mesclun, coz, butter lettuce, torn up into smaller pieces
- 1 large tomato, peeled and diced
- 1 red onion finely sliced
- 1 cup of dried chickpeas, soaked overnight and simmered for 1 hour until tender or 1 tin chickpeas, drained and rinsed
- 30g (2tbsp) chopped fresh mint
- 1 fresh mango peeled and diced
- Lime or lemon wedges to serve
Method
1. Place lamb loin into a bowl and sprinkle with the dukkah and a little of the olive oil. Rub the spice into the meat well until all the meat is evenly coated.
2. Barbecue the lamb, brushing it with olive oil, until nicely browned and cooked medium rare. Drain on paper towel and keep warm.
3. To make the dressing, place the garlic, mustard and sugar in a bowl. Whisk in the lemon/lime juice and vinegar, then slowly whisk in the extra virgin olive oil and season to taste.
4. To make the salad, place the spinach, lettuce, tomato, red onion, chickpeas, mint and diced mango into a large bowl and toss together.
5. Slice each lamb loin into 4-5 pieces and arrange on individual dinner plates. Place a handful of salad on top and drizzle the dressing over. Serve with lime or lemon wedges on the side.
