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BBQ Lamb and Summer Vegetable Salad
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BBQ Lamb and Summer Vegetable Salad

Delicious caramelised onion-infused lamb, tossed through roasted vegetables – perfect for your next barbecue.

Makes 4-6
Prep Time 15 minutes
Cook Time 20 minutes
Ingredients
250ml bottle Eta Caramelised Onion Dressing
400g lamb stir-fry or lamb leg steaks cut into strips
2 red capsicums, deseeded and cut into pieces
2 yellow capsicums, deseeded and cut into pieces
2 small red onions, peeled and quartered
3 courgettes, sliced
8 cherry tomatoes
120g bag mesclun leaves
50g feta, crumbled (optional)

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Place half the bottle of Eta Caramelised Onion Dressing in a bowl. Add lamb and toss to coat. Set aside.
Step 2
Over medium heat barbecue the capsicums, onions, courgettes and tomatoes on an oiled plate. Alternatively these can be roasted in a pre-heated 200°C oven until tender. Place in a bowl.
Step 3
Barbecue marinated lamb over medium heat until just cooked through.
Step 4
Carefully toss the cooked lamb through the vegetables, adding extra Caramelised Onion Dressing to taste. Allow to cool.
Step 5
Serve the salad over mesclun leaves. Scatter crumbled feta on top just before serving if wished. Serve with crusty bread.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
250 ml bottle Eta Caramelised Onion Dressing
400 g lamb stir-fry or lamb leg steaks cut into strips
2 red capsicums, deseeded and cut into pieces
2 yellow capsicums, deseeded and cut into pieces
2 small red onions, peeled and quartered
3 courgettes, sliced
8 cherry tomatoes
120 g bag mesclun leaves
50 g feta, crumbled (optional)
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