Chargrilled spring lamb salad

Chargrilled spring lamb salad

This recipe is spring on a plate - Spring lamb combined with delicious chargrilled vegetables - making a healthy easy meal for your family. Enjoy!


  • 4 Lamb Leg Steaks
  • 100g sugar snap peas, trimmed
  • 1 bunch asparagus, trimmed, halved
  • 400g cauliflower, cut into small florets, florets halved
  • 2 carrots, cut into ribbons
  • 60g baby rocket leaves
  • 2 cooked baby beetroot, drained, thinly sliced
  • 400g can lentils, rinsed, drained
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 80g fetta, crumbled


Step 1
Heat a lightly greased barbecue grill on medium-high or your Circulon Grill Pan on the stovetop. Season lamb. Cook, in batches, for 2 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Slice lamb.

Step 2
While the lamb is resting, cook sugar snap peas, asparagus and cauliflower on the grill for 3-4 mins until charred and just tender. Transfer to a plate. Set aside for 5 mins to cool.

Step 3
Place lamb, sugar snap peas, asparagus and cauliflower in a large bowl with carrot, rocket beetroot, lentils, vinegar and oil. Season. Toss gently to combine. Serve salad sprinkled with fetta.

We used the following Circulon Products

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