Spring lambs are bouncing around everywhere at the moment and they are very cute. Also very tasty! The meat is prized for its tenderness and slightly sweet flavour as its only 5-6 months old. So when cooking it, always cook it quickly and try to cook it Medium to Medium Rare.
Barbecued lamb & kumara lunch
(serves 6-8)
prep time: 15 minutes
cooking time: 30 minutes
- 1 boned and rolled lamb shoulder
- 2 lemons, squeezed
- 10 cloves garlic, crushed
- 2 tbsp cooking oil
- 150g soft cows feta
- ½ avocado
- 1 Tbsp sour cream
- 1 Tbsp Grove avocado oil
- salt and black pepper
- 1 Tbsp olive oil
Take the lamb and unroll so it’s sitting flat on your chopping board. Marinate the lamb with lemons, garlic, pepper and salt and oil. Allow to stand for a least an hour. Preheat a BBQ and cook lamb on each side for 10 minutes, remove from heat and allow to rest. (Spring lamb cooks quickly)
Blitz the feta with the avocado and sour cream until smooth. Put in a small serving bowl and drizzle with avocado oil. Slice the lamb shoulder and serve with the feta dip and salad (below).
Salad
- 1 x 2 pack Baby Gems (baby cos lettuces)
- ½ cup fresh coriander leaves
- 2 single stalks spring onion, roughly chopped
- 10 chives, roughly chopped
- handful fresh fennel fronds
- ½ cup mint leaves
- 2 Tbsp Grove avocado oil
Quarter the lettuces, rinse and put in a large salad bowl with all other salad ingredients. Toss and drizzle with avocado oil.