Food, Uncategorized

Grilled Lamb in a Hot / Cold Salad and Lunch Wrap

I have been very lazy with my cooking lately – mostly because I haven’t done any grocery shopping for two weeks until yesterday, and also because work and life has been hectic, and also we’ve gone to a few family BBQs therefore I didn’t have to cook, and when I did have to cook, I cooked dishes I have already blogged about!

I am also currently working on a blog post that is very different to what I usually do. It is a lot more well thought of, and requires RESEARCH! Now that’s new… hehe. Unfortunately I am still not ready to show you that article until I hopefully finish it on Wednesday. So stay tuned!

In the mean time, I just thought I’d share some of the simple but delicious meals I have cooked up for hubby and I this weekend. I actually think this could be worth sharing, considering the only seasoning I used were salt and pepper.. and all the other flavors were naturally coming from its ingredients. A huge contributing factor to the flavors… delicious roasted sweet potatoes and onions and avocados. They are MAGICAL! Who says cooking needed to be hard work? Enjoy 🙂

Hot and Cold Lamb Salad with Sweet Potatoes, Avocado and Salad

Firstly, you would need some lamb chops lightly seasoned with salt and pepper, and panfried / grilled on a hot plate with olive oil until the meat is nice and brown and slightly crisp burnt.
Preheat oven at 200deg. In a casserole dish, add half a peeled large sweet potato and cut into cubes, half an onion sliced, and 5 large cup mushrooms sliced. Add salt and pepper. Toss in olive oil. Cook in oven for 30-40 minutes, stirring occasionally every 15 mins.

Prepare salad “base” of lettuce leaves, sliced tomatoes, red capsicum and avocadoes. Toss lettuce in a bit of Ranch dressing if you feel the lettuce itself would be too dry.

To assemble salad, add roasted sweet potatoes on top of salad base, top with sliced lamb meat and sprinkle chopped spring onions on top. Drizzle with the olive oil from the base of sweet potato dish and serve.
Lamb Wrap (sorry for the BlackBerry photos)
The next day, I took some of the leftover ingredients to work with me and assembled an easy wrap for lunch. So simple yet so fulfilling and delicious!
I think I might have overstacked my wrap fillings – salad leaves, red capsicum, tomato, avocado, spring onions and sliced lamb topped with Thousand Island dressing.

Thankfully, I had two corn wraps with me, so I just double layered it for extra security.

And THAT’S A WRAP! A truly delicious one I might add!

23 thoughts on “Grilled Lamb in a Hot / Cold Salad and Lunch Wrap”

  4. Lamb is a favourite of mine and you've managed to turn what can be quite a heavy meat into a lovely light salad. I love all the textures, colours and flavours as well as the hot/cold combination. Another great meal!Happy Valentine's Day 🙂

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  22. Wow, that hot and cold lamb salad seriously got my mouth watering! LOL I love lamb — I don't have it enough, it seems, but I totally should! Especially with a nice salad like this that kind of takes the edge off of lamb, which can sometimes be a bit heavy. But with the buttery softness of the avocado…wow…awesome!! 😛

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  23. Just so you know, I am so, so very happy that the only thing you did to the lamb was put salt and pepper on it. I LOVE lamb and think it needs nothing else. This wrap looks absolutely amazing. I will be making it. Thank you so much for passing the recipe along.

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