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How to make Mustard lamb and spinach salad with aioli

Yield = 4
Prep time: 0:30
Cook time: 0:25
Total time: 0:55

Ingredients

  • 80ml (1/3 cup) dry white wine
  • 2 tablespoons wholegrain mustard
  • 2 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 4 (about 600g) lamb leg steaks
  • 1/2 (about 800g) butternut pumpkin, deseeded, peeled, halved lengthways, cut into 1cm-thick slices
  • 350g sugar snap peas, trimmed
  • 1 x 150g pkt baby spinach leaves

Aioli

  • 2 egg yolks
  • 185ml (3/4 cup) olive oil
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove, crushed
  • Salt & freshly ground black pepper

Method

  • Step 1 Combine the wine, mustard, garlic and half the oil in a glass or ceramic dish. Add the lamb steaks and turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
  • Step 2 Meanwhile, to make the aioli, place the egg yolks in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin steady stream until mixture thickens. Add the lemon juice and garlic and process until well combined. Taste and season with salt and pepper. Transfer to a jug. Cover with plastic wrap and place in the fridge.
  • Step 3 Preheat a barbecue grill on medium. Combine the pumpkin and remaining oil in a large bowl and toss to coat in oil. Cook pumpkin on preheated grill for 10-15 minutes or until golden and tender. Transfer to a large bowl. Cook the lamb on the grill for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest.
  • Step 4 Meanwhile, cook sugar snap peas in a saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well. Add sugar snap peas and spinach to pumpkin and gently toss to combine.
  • Step 5 Thinly slice lamb across the grain. Add to the pumpkin mixture and gently toss to combine. Divide among serving bowls and drizzle with aioli. Serve immediately.