Ham, Lamb and Cucumber Salad
Recipe by James Reeson from Alive and Cooking
Ingredients
- 1 lamb back strap
- 50ml white balsamic vinegar
- 1 tsp crushed garlic
- 50ml extra virgin olive oil
- 1 tsp black mustard seeds
- 1 slice of ham (medium thickness)
- 1 telegraph cucumber
- 4 spring onions, finely sliced diagonally
Method
- Place the lamb back strap into a container. Pour over the vinegar, oil and a pinch of the mustard seeds. Smear the crushed garlic onto the lamb and leave to marinate for 5 minutes.
- Shave the cucumber into long wide ribbons using a vegetable peeler.
- Preheat a grill plate. Once hot place the lamb on, garlic side down. Allow the lamb to cook for approximately 5 minutes, then turn over and continue to cook.
- Place the slice of ham on the same grill plate until crispy. Remove the ham and the lamb from the heat, allow the lamb to rest.
- Shred the crispy ham. Toss the cucumber, spring onions and crispy ham together in a bowl. Dress with a splash of olive oil and white balsamic vinegar.
- Slice the lamb diagonally and serve on the salad.
Notes & Tips
For more information and recipes from this series, click on the following link www.aliveandcooking.com.au
