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Oregano and Chilli Lamb With Corn and Parmesan Salad Recipe

Oregano and Chilli Lamb With Corn and Parmesan Salad Recipe

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Oregano and Chilli Lamb With Corn and Parmesan Salad

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Ingredients:

Serving

1 1/2 kg butterflied leg of lamb
3 tbsp oregano (fresh chopped )
3 garlic cloves (thinly sliced )
2 red chilies (small finely chopped )
3 tbsp lemon juice (fresh )
2 tbsp white wine vinegar
6 dinner rolls (small wholegrain or small baquette or gluten free bread to serve)
1 corn on the cob (husk and silk removed)
120 g salad leaves (mixed 8 cups)
2 carrots (cut into thin rounds)
30 g walnuts (1/4 cup roughly chopped )
1 tbsp balsamic vinegar
1 tbsp lemon juice (fresh )
2 tsp coarse grain mustard (or gluten-free wholegrain mustard)
black pepper (to taste freshly ground )
20 g parmesan cheese ( shavings)

Directions:

Using a sharp knife, slice lamb through centre, taking care not to cut all the way through.
Remove and discard bone and then cut off any remaining fat and discard (or just buy boneless).
Make a few small slashes on each side of the lamb and then place the lamb in a large shallow dish.
Put oregano, garlic, chillie, lemon juice and white wine vinegar in a small bowl and whisk to combine.
Pour over the lamb and into each side, cover and put in the fridge for 2 hours to marinate.
Preheat a barbecue with lid to medium.
Drain marinade from lamb and discard the marinade.
Put lamb skin side down in a medium metal roasting pan and put on the barbecue plate and close lid.
Cook for 10 minutes and then reduce heat to medium-low and close lid and cook turning once for a further 30 minutes to medium or until cooked to your liking.
Transfer to a carving tray and cover and set aside for 15 minutes to rest.
Corn and Parmesan Salad - Meanwhile wrap the corncob in foil and put on the barbecue plate, close the lid and cook turning once for 20 minutes and then set aside for 10 minutes to cool.
Using a sharp knife, cut kernels off corncob.
Put salad leaves, carrotm walnuts and corn in a large bowl and toss to combine.
Put the balasamic vinegar, lemon juice and mustard in a small bowl and season with pepper and whisk to combine.
Pour over the salad and toss to combine and then top with parmesan shavings.
Carve the lamb and divide between plates and serve with the salad and the bread of choice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	713.22 Kcal (2986 kJ)
Calories from fat	343.02 Kcal
		% Daily Value*
Total Fat	38.11g	59%
Cholesterol	19.77mg	7%
Sodium	419mg	17%
Potassium	323.51mg	7%
Total Carbs	37.98g	13%
Sugars	4.03g	16%
Dietary Fiber	4.33g	17%
Protein	8.11g	16%
Vitamin C	30.5mg	51%
Vitamin A	0.2mg	7%
Iron	2.3mg	13%
Calcium	103.4mg	10%

Amount Per 100 g
Calories	170.45 Kcal (714 kJ)
Calories from fat	81.97 Kcal
		% Daily Value*
Total Fat	9.11g	59%
Cholesterol	4.72mg	7%
Sodium	100.13mg	17%
Potassium	77.31mg	7%
Total Carbs	9.08g	13%
Sugars	0.96g	16%
Dietary Fiber	1.04g	17%
Protein	1.94g	16%
Vitamin C	7.3mg	51%
Iron	0.6mg	13%
Calcium	24.7mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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