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Manuka Honey Grilled Lamb Salad

Sweet-Az Bro Salad: Manuka Honey Grilled Lamb Salad

Fresh herbs and crispy noodles make this a light and flavoursome dish, perfect for sharing.

Serves: 4
Preparation time: 1 hour (including marinating time)
Cooking time: 20 minutes

Ingredients
4 lamb leg steaks
100g (1 packet) crispy fried noodles
100g roasted & salted macadamia
nuts, roughly chopped
2 tbsp roasted sesame seeds
1/2 bunch coriander, leaves picked, washed & dried
1/2 bunch mint, leaves picked, washed & dried

Marinade:
1 tbsp vegetable oil
2 tbsp light soy
1 tbsp Manuka honey
1 tbsp ginger, minced
1 tsp sesame oil
Pinch finely ground white pepper

Dressing:
2 tbsp vegetable oil
2 tbsp lime juice
1 tbsp Manuka honey
1 tbsp light soy
1 tsp sesame oil
Pinch finely ground white pepper

Method
To marinate the lamb:
Trim any excess fat from the leg steaks but make sure you leave some for flavour. In a bowl mix all of the ingredients for the marinade. One at a time dip the leg steaks into the marinade to coat both sides then place into a non-reactive tray and pour the remaining marinade over. Cover and refrigerate for at least 30 minutes but not more than 4 hours as the soy sauce will 'cure' the lamb and draw the moisture out of it.
To make the dressing, mix all of the ingredients together well and reserve until needed.

To cook the lamb
Preheat a BBQ or grill pan to a medium heat. Be careful that the heat is not too high or the honey will cause them to burn. Place the leg steaks on the BBQ or grill pan and cook for 3-4 minutes on either side depending on thickness. The lamb should have slight char marks on the outside but not be burnt. Remove the lamb from the heat and place on a rack to rest for 5 minutes.

To serve
Place the noodles and macadamia nuts into a large bowl then tear most the herbs into the bowl, reserve some of the herbs for garnish. Reheat the lamb leg steaks on the BBQ for 2 minutes each side then slice diagonally into 5mm slices. Add the lamb to the bowl and also add the dressing and half of the sesame seeds. Toss the salad together and then neatly pile it up on a platter. Top with the remaining herbs, sesame seeds and enjoy!

Tips:
Be careful not to use very high heat when cooking the marinated lamb as the honey will burn. A medium heat for longer is best.
Make sure you allow the lamb to rest for an even colour and to retain the juices.
Use a silicone brush to baste the lamb with any excess marinade as they are cooking if you like.

NZ Chef Brings Two Nations Together Over Aussie Lamb

These days, it's nice to know you can rely on two things: Aussies loving a BBQ and our light-hearted rivalry with New Zealand. So, it's about time we brought these two things together!

Throw the lamb on the BBQ and invite all your mates over – it's time for a feast! Kiwi chef Daniel Wilson, owner of renowned burger chain, Huxtaburger has partnered with Australian Lamb to give you four recipes to get this feast started.

Incorporating Kiwi flavours and ingredients like Manuka honey, kiwifruit and kumara from his homeland across the ditch, Daniel's recipes perfectly complement Aussie lamb.

In no time, you'll be trading banter, sharing drinks from the esky (or is it a chilly bin?) and tucking into a delicious BBQ sriracha and mint lamb burger or mouth-watering Manuka honey grilled lamb. So what are you waiting for, celebrate the best of both nations this summer with Australian lamb!



 

 




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