Grilled Stone Fruit Salad with Lamb Backstrap and Cutlets

INGREDIENTS

8 lamb cutlets
Lamb rub, such as Moonshine BBQ Lamb Rub
1 lamb backstrap
3 x white or yellow peaches
3 x apricots
2 cups baby spinach, mixed leaf or rocket
1/4 cup olive oil
2 TBS fresh lemon juice
1/4 tsp salt
1/4 tsp ground black pepper
100g soft goats cheese

USED IN THIS RECIPE

There are few things better than grilled lamb cutlets, except when paired with a grilled stone fruit salad. When in season, particularly here in Australia, our peaches and apricots are some of the best in the world. They’d be amazing in a salad on their own, but when put on high heat, their sugars caramelise and lift the flavour even more.

This is an amazing salad served with great Australian lamb, and perfect for Australia Day.

THIS RECIPE WAS CREATED AS PART OF A PARTNERSHIP WITH BEEFEATER BBQ, cooked on the BeefEater Bigg Bugg.

Grilled Stone Fruit Salad with Lamb Backstrap and Cutlets

Prepare your grill to high heat
Halve the fruit and remove the stone. Do this by running a sharp knife around the centre and twisting, then gently cutting around the stone to remove it
Drizzle and brush the cut side of the fruit with olive oil
Place on the grill cut side down and cook for 4 minutes. If you want to go for grill marks on the fruit (purely presentation), then turn 90 degrees for a further minute
Remove and set aside to cool
Season the cutlets and backstrap with the rub and grill for 3 minutes each side. Rest
Whisk the olive oil, lemon juice, honey, salt & pepper together and toss through the leaves, add the stonefruit and toss together. Crumble goats cheese.
Slice backstrap and serve with wedges of lemon.

More inspiration

More Like this

Ham, Brie and Cranberry Croissants

Ham, Leek and Gruyère Quiche

Ham and Cheese Toasties