By Andrea OldenSpring lamb has arrived and as the weather begins to warm up, it’s the perfect time to fire up the barbeque again.
INGREDIENTS
1 tablespoon olive oil
1 tablespoon balsamic vinegar
600g lamb backstrap, trimmed
600g butternut pumpkin, peeled, cut into 3cm wedges
olive oil
1 bunch asparagus, trimmed, cut into thirds
1 large red onion, cut into thin wedges
60g baby rocket leaves
35g low-fat feta cheese, crumbled
Step 1. Preheat oven to 200°C. Line a large baking tray with baking paper. Whisk oil, vinegar and pepper in a bowl. Add lamb and turn to coat.
Step 2. Place pumpkin and onion on baking tray. Drizzle with oil. Roast, turning once, for 35 minutes or until golden and tender. Add asparagus to roasting tray for final 5 minutes.
Step 3. Meanwhile, preheat a barbecue grill on medium-high heat. Barbecue lamb for 3 to 4 minutes on each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Thinly slice.
Step 4. Place rocket and feta in a large serving bowl and add pumpkin, onion and asparagus. Toss gently to combine. Place salad on serving plates. Top with lamb and serve.
This recipe and image is an extract from www.taste.com.au
