Chargrilled lamb and vegetables recipe
Egg free, Gluten free, Lactose free
- 400g lamb fillet or backstrap
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- 1 clove garlic, crushed
- sea salt and black pepper
- 1 red or yellow capsicum
- 1 eggplant
- 1 cucumber, sliced
- 2 tablespoons continental parsley, chopped
- 2 tablespoons dukkah (optional)
- Dot's Canola Oil Cooking Spray
Heat a chargrill pan over medium-high heat. Slice eggplant lengthways into 3-4mm strips. Brush with some of the oil and sprinkle with cumin. Spray chargrill with Dot's Canola Oil Cooking Spray and chargrill 2-3 minutes each side. Transfer to a plate. Slice capsicums from stem into 4 flat ‘sheets’. Chargrill 5 minutes each side until tender. Transfer to plate with eggplant.
Season lamb with salt and pepper. Spray chargrill with Dot's Canola Oil Cooking Spray and cook for about 5 minutes each side (this will be medium-ish) or until cooked to your liking. Set aside for a few minutes, then thickly slice.
Combine roasted vegetables with cucumber, parsley and lemon juice. Place vegetables on serving plates, top with lamb and sprinkle with dukkah (if using).
- We recommend Dot's Canola Oil Cooking Spray as it has no artificial flavours, added salt, colours or animal fats.
- I was on a bit of a chargrilling mission with this dish. If you don’t have a chargrill pan or plate, just pan fry the lamb and spray with Dot's Canola Oil Cooking Spray. You could roast the capsicum and eggplant (or buy from Deli) or just serve with a simple tomato and cucumber salad.
- For a more child-friendly dish, thinly slice the cooked lamb and mix it through roasted vegetables or salad. Leave out the dukkah and cumin.
Directions for use for Dot's Canola Oil Cooking Spray:
- Hold can as upright as possible and spray surface of unheated cookware coating cooking area completely.
- Do not spray product onto naked flame or lighted BBQs.
- Do not spray into gas ovens, even when not lit.