Ready for a ripper recipe that'll bring a bit of zing to your outdoor grilling? We're talking about a dish that's as healthy as it is tasty - our BBQ Lamb & Mixed Capsicum Salad, perfect for firing up on your Blackstone griddle. This recipe is a beaut for those looking for a healthier BBQ option that doesn't skimp on flavour. So, grab your tongs, and let's get into it!
Key Takeaways
- Healthy BBQ Delight: A perfect blend of nutritious ingredients and succulent lamb.
- Ideal for Outdoor Grilling: Makes the most of your Blackstone griddle for an authentic BBQ experience.
- Versatile and Vibrant: A great choice for any occasion, from a backyard bash to a quiet family dinner.
Recipe Overview
Title: BBQ Lamb & Mixed Capsicum Salad on a Blackstone Griddle
Ingredients
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For the Quinoa Base:
- 1 ¼ cup (225g) white quinoa (other colours are good too!)
- 2 ½ cups (625ml) water
- 1 tsp salt
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For the Lamb:
- 400g lamb backstrap
- A good crack of salt & pepper
- A generous sprinkle of The Lamb Rub by The Four Saucemen
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For the Salad:
- 1 red capsicum, deseeded & sliced
- 1 yellow capsicum, deseeded & sliced
- 1 ½ cups (60g) baby spinach leaves
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To Garnish:
- 1 lemon (half squeezed & half for wedges)
- 30g feta, crumbled
Method
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Quinoa Prep:
- Chuck the quinoa, water, and salt in a saucepan. Bring it to the boil, then let it simmer covered for 12 minutes. Leave it covered for 5 minutes off the heat, then give it a fluff with a fork.
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Lamb Time:
- Heat up your Blackstone griddle over a medium-high flame.
- Season the lamb backstrap with salt, pepper, and a good rub of The Lamb Rub.
- Grill each side for 3-4 minutes for a medium cook. Let it rest for a bit (5-10 minutes) before slicing it up.
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Capsicum Action:
- Throw the capsicums on the griddle and cook 'em for 5-8 minutes till they're nice and tender.
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Salad Assembly:
- Mix the quinoa with the spinach and lemon juice. Season to taste.
- Dish out the quinoa, add the capsicum slices, and top with the lamb slices, feta, and a lemon wedge.
Serving Suggestions
- Drink Pairing: A Pale Ale, A cold Chardonnay or a refreshing Sauvignon Blanc.
- Portion Size: Serves 2, perfect for a cosy meal.
Conclusion
There you have it, mates - a BBQ Lamb & Mixed Capsicum Salad that's as easy on the waistline as it is on the taste buds. Whether you're cooking in your backyard or out in the bush, this recipe is a winner for any outdoor cooking adventure. It's a cracker of a dish that's sure to impress your mates and family alike. So fire up that griddle and get grilling! 🍖🥗🔥
