Lamb Salad With Rocket & Almond Dressing
4 red onions, halved
500 g lamb chops
1 tablespoon seeded mustard
1 tablespoon honey
1/2 cup extra virgin olive oil
1/3 cup rice wine vinegar
salt and freshly ground black pepper
200 g rocket
50 almonds, sliced and lightly
small handful of mint, roughly chopped
Equipment: Gas barbecue
1: Heat your barbecue for about 10 minutes with the lid down until it’s nice and hot.
Place the onion halves, cut side down, on the barbecue and cook for about 20
minutes until they are soft and nicely charred. Set aside.
2: Place the lamb chops on the barbecue and cook for 5 minutes each side.
Remove and allow to rest for 10 minutes, then slice and set aside.
3: To make the dressing, whisk together the mustard, honey, olive oil and vinegar. Season to taste.
4: Drizzle the dressing over the rocket and almonds and toss to coat. Arrange the
onion and lamb over the dressed leaves and almonds, then garnish with the mint and serve.