Spring Lamb Platter
Well spring is here and lamb is definitely a firm favourite in springtime. This salad platter was very much a last minute idea as I had some leftover lamb shoulder and just bought some delicious asparagus and lovely pumpkin.
It can be a special weekend dinner or a centrepiece at a dinner party. Lots of different vegies can be used for this platter, and chicken or beef will work equally well. The key is to assemble it in a ‘pretty’ way and a yummy dressing. I bought my grass fed lamb shoulder from Sam the Butcher, Bondi Rd, Bondi. Lentil (and other) sprouts are a lovely crunchy addition.
The kids loved having a whole platter served in front of them for Friday night dinner and it disappeared very quickly! The best part was my son asking “Mummy, did you cook all this healthy food whilst we were playing?”- not making it up! Enjoy!
Spring Lamb Platter
-1 head of lettuce (I used red oak)
-1/2 lamb shoulder (or 1/2 a chicken or a large beef fillet)
-1 large cucumber
-1 large or 2 med radishes
-2 bunches asparagus
-1/4 of a pumpkin
-2 small zucchini
-lentil sprouts (from most health food shops)
-1/4 cup homemade mayo (see this previous post for recipe)
-1/2 cup yogurt or homemade kefir
-juice of 1/2 lemon
-Cook lamb in homemade broth in oven on 150◦C for 3-4h until very tender. Alternatively cook in a mix of water and wine, seasoned with salt/pepper. Liquid should almost cover the lamb. This can be done the day before.
-Roast pumpkin in oven with butter or olive oil, seasoned with salt (about 40 mins @180◦C)
-Grill asparagus and zucchini under grill setting with butter or olive oil, sprinkled with salt (about 10 mins @180◦C)
-Wash, dry and cut lettuce finely. Arrange on large serving platter.
-Slice cucumbers and radishes in circles and arrange in circular pattern around the perimeter of the platter
-Top with pumpkin, asparagus and zucchini leaving an area free in the middle for the meat
-Slice lamb into shreds and arrange in the middle section
-Fry lentil sprouts with butter on pan for about 5 mins (Sprouts should be always cooked to enable easy digestion). Sprinkle sprouts over the lamb.
-For dressing, combine homemade mayo, yogurt/kefir and lemon juice. Mix and drizzle over the salad.
Delicious and nutritious!