Lamb Steaks with Charred Salad

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PREP TIME 10 minutes
COOK TIME 20 minutes
SERVES 4

INGREDIENTS

4 lamb steaks
3 spring onions
3 squash, cut in half
Pinch of Tasman sea salt

For the dressing;
⅓ cup greek yogurt
½ a lemon, seeds and skin removed, finely diced
Juice of ½ a lemon
Pinch of Tasman sea salt

To serve;
Pukara black olive tapenade
½ cup moghrabieh, pre-cooked
½ cup pearl barley, pre-cooked
Toasted pepitas

METHOD

Step 1
In a bowl coat squash and spring onions with olive oil. Place cut side down onto the grill of the Ozpig. Char the spring onion for 2-3 minutes. The squash will need an extra 3 minutes on the other side.

Step 2
Drizzle oil and a pinch of salt over lamb steaks and place onto the grill. Char on each side for approximately 3 minutes.

Step 3
In a bowl add lemon flesh and juice, greek yogurt, pinch of salt and combine.

To serve, slice lamb into batons and serve with squash, spring onions, pearl barley, moghrabieh and dressing. Lastly add a few small dollops of olive tapenade.