Grilled Lamb Salad with Peaches and Beans
recipe

A delicious grilled lamb salad that combines tender lamb, fresh vegetables, and sweet peaches. This salad is the perfect summer dish, bursting with flavor and color.
Preparation Time: 45 minutes
Serving Size: 4 servings

Ingredients:

- 1.5 kg lamb leg
- 2.5 tbsp rosemary-garlic salt
- 150-200 ml fresh herbs (e.g. arugula, marjoram, thyme, chives)
- 50 ml olive oil
- 1 clove garlic, crushed
- 3 tbsp honey
- Juice of 1/2 lemon
- 200-250 ml white wine
- 4 carrots, peeled and chopped
- 1 large zucchini, diced
- 1 tsp cumin
- 3-4 slices bacon
- 1 large clove garlic, crushed
- 250 g green beans
- 1-2 ripe peaches, sliced
- Salad leaves
- 1/2 red onion, thinly sliced
- 1 cup sour cream
- 1.5 tbsp roasted coriander-cumin blend
- Juice of 1/2 lemon
- Salt and black pepper to taste

Instructions:

1. Rub the lamb leg with rosemary-garlic salt and place it on the grill. Grill while basting with olive oil and honey until the internal temperature reaches 59°C (138°F). Let it rest before slicing.

2. Prepare the roasted carrot salad: Place the carrots and zucchini on a baking sheet, drizzle with cumin, salt, and olive oil. Roast at 200°C (392°F) for about 20-30 minutes until the vegetables have nice browning.
3. Boil the green beans in salted water for 2-3 minutes and drain. Cook the bacon in a pan, add the crushed garlic and green beans. Season with black pepper.
4. Assemble the salad: Place the salad leaves on a plate, top with roasted vegetables, warm beans, peach slices, and sliced lamb.
5. Prepare the dressing by mixing sour cream, red onion, roasted coriander-cumin blend, and lemon juice. Drizzle the dressing over the salad and enjoy immediately.
Nutritional Information per Serving (Approx.):
- Energy: 550 kcal
- Protein: 35 g
- Carbohydrates: 30 g
- Fat: 30 g
- Fiber: 6 g

Reviews: 3.72 (2651 reviews) ★★★★★ share