Australian Lamb Cucumber & Watercress Salad
Crisp Cucumber and Watercress Salad complements juicy grilled lamb in this light recipe. The fresh vegetables provide bright contrast to protein-rich lamb. This recipe is great for lunch or as a dinner party appetizer
| Serving Size | 4 |
|---|---|
| Cook Time | 20 mins. |
Ingredients
- 1 lamb leg, boneless
- 2 tablespoons coarse sea or kosher salt
- 2 teaspoons freshly ground pepper
- 2 teaspoons fresh oregano leaves
- Olive oil
- Cucumber & Watercress Salad
- 2 Persian or 1/2 English cucumber
- 1/2 bulb fennel (anise), white part only
- 2 bunches watercress, leaves separated from roots
- 3 tablespoons extra virgin olive oil
- 1 lemon
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper, to taste
Preparation
- Remove netting and open leg of lamb. Pound to around 1” to 2” thickness. Season with salt, pepper and oregano. Cover and refrigerate 30 minutes to overnight.
- Drain away excess juices and pat lamb dry with a paper towel, wiping off excess seasoning. Allow lamb to come to room temperature, then brush generously with olive oil.
- Preheat grill or barbecue to medium-high and add remaining oil.
- Add lamb to the grill and brown on all sides, then continue to barbecue, turning occasionally for 10 to 20 minutes, depending on thickness. The lamb can be finished in a covered grill or 350°F oven. Transfer to a clean platter, cover loosely with foil and allow to rest for at least 10 minutes.
- For the Cucumber and Watercress Salad, cut cucumber and fennel in half lengthwise and slice as thinly as possible. For paper-thin slices, use a vegetable peeler or mandolin. Place in large bowl with watercress leaves.
- Just before serving, whisk together the oil, juice of 1/2 of the lemon and mustard, and season to taste. Toss through the salad.
- Place salad on large platter or individual plates. Slice desired amount of lamb thinly across the grain and arrange over salad. Squeeze over extra lemon juice, or lemon-infused oil.
Australian Lamb Cucumber & Watercress Salad
Crisp Cucumber and Watercress Salad complements juicy grilled lamb in this light recipe. The fresh vegetables provide bright contrast to protein-rich lamb. This recipe is great for lunch or as a dinner party appetizer
4
Cook: 20 mins.
Preparation
- Remove netting and open leg of lamb. Pound to around 1” to 2” thickness. Season with salt, pepper and oregano. Cover and refrigerate 30 minutes to overnight.
- Drain away excess juices and pat lamb dry with a paper towel, wiping off excess seasoning. Allow lamb to come to room temperature, then brush generously with olive oil.
- Preheat grill or barbecue to medium-high and add remaining oil.
- Add lamb to the grill and brown on all sides, then continue to barbecue, turning occasionally for 10 to 20 minutes, depending on thickness. The lamb can be finished in a covered grill or 350°F oven. Transfer to a clean platter, cover loosely with foil and allow to rest for at least 10 minutes.
- For the Cucumber and Watercress Salad, cut cucumber and fennel in half lengthwise and slice as thinly as possible. For paper-thin slices, use a vegetable peeler or mandolin. Place in large bowl with watercress leaves.
- Just before serving, whisk together the oil, juice of 1/2 of the lemon and mustard, and season to taste. Toss through the salad.
- Place salad on large platter or individual plates. Slice desired amount of lamb thinly across the grain and arrange over salad. Squeeze over extra lemon juice, or lemon-infused oil.
Ingredients
- 1 lamb leg, boneless
- 2 tablespoons coarse sea or kosher salt
- 2 teaspoons freshly ground pepper
- 2 teaspoons fresh oregano leaves
- Olive oil
- Cucumber & Watercress Salad
- 2 Persian or 1/2 English cucumber
- 1/2 bulb fennel (anise), white part only
- 2 bunches watercress, leaves separated from roots
- 3 tablespoons extra virgin olive oil
- 1 lemon
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper, to taste
