1 tbspn Soy Sauce
1 tbspn Balsamic Vinegar
1 tbspn Honey
1 tbspn Sweet Chili Sauce
1 tspn minced ginger
1 clove garlic finely chopped
2 lamb back straps
150g Broccoli cut into florets and blanched
1 bunch asparagus, trimmed, chopped and blanched
200g mixed salad leaves
Dressing
1 cup low fat or skim milk yoghurt
1 clove garlic, finely chopped
2 tspns lemon juice
2 tspns chopped fresh mint
1 tspn soy sauce
Combine soy sauce, balsamic, honey, sweet chili sauce, ginger and garlic in a large dish. Add
lamb. Coat evenly with marinade. Cover with plastic wrap. Refrigerate for hour. Toss
vegetables, salad leaves and avocado in a large bowl
Prepare Dressing combine all ingredients in a small jug. Barbecue or char grill marinated
lamb over high heat for 10 to 15 minutes until cooked to taste. Rest 5 minutes then slice.
Place Salad on serving plates. Top with lamb drizzle with dressing, Serve immediately.
1 tbspn Balsamic Vinegar
1 tbspn Honey
1 tbspn Sweet Chili Sauce
1 tspn minced ginger
1 clove garlic finely chopped
2 lamb back straps
150g Broccoli cut into florets and blanched
1 bunch asparagus, trimmed, chopped and blanched
200g mixed salad leaves
Dressing
1 cup low fat or skim milk yoghurt
1 clove garlic, finely chopped
2 tspns lemon juice
2 tspns chopped fresh mint
1 tspn soy sauce
Combine soy sauce, balsamic, honey, sweet chili sauce, ginger and garlic in a large dish. Add
lamb. Coat evenly with marinade. Cover with plastic wrap. Refrigerate for hour. Toss
vegetables, salad leaves and avocado in a large bowl
Prepare Dressing combine all ingredients in a small jug. Barbecue or char grill marinated
lamb over high heat for 10 to 15 minutes until cooked to taste. Rest 5 minutes then slice.
Place Salad on serving plates. Top with lamb drizzle with dressing, Serve immediately.
Little Leakers
Warm Lamb Black Strap
