Barbecued lamb with mixed tomato salad recipe

Ingredients recipe (serves 4)

2 x 200g lamb backstraps
Olive oil cooking spray
1/2 small red onion, thinly sliced
1/3 cup dry-roasted almonds, chopped
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil

Lemon, garlic and green onion rub
1 tablespoon lemon zest
1 garlic clove, crushed
1 green onion, finely chopped
3 teaspoons sea salt
1 teaspoon cracked black pepper

Method of recipe


1.Make lemon, garlic and green onion rub: Combine lemon, garlic, onion, salt and pepper in a small bowl.
2.Spoon mixture over lamb, rubbing to coat all over. Spray lamb with oil.
3.Heat a barbecue chargrill or chargrill pan over medium heat. Cook lamb for 4 to 5 minutes each side, for medium, or until browned and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thinly slice.
4.Meanwhile, place spinach, onion, tomatoes and almonds in a bowl. Using a fork, whisk vinegar and extra virgin olive oil together. Pour over salad. Toss gently to combine. Serve lamb on salad.