Barbecued lamb with coconut, pineapple and cucumber salsa

Barbecued lamb with coconut, pineapple and cucumber salsa

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10 Ingredients

  • 35g (1/2 cup) shredded coconut

  • 2 small Lebanese cucumbers, chopped

  • 1/4 pineapple, peeled, chopped

  • 1/4 cup shredded fresh mint

  • 1 lemon, juiced

  • Salt & ground black pepper, to taste

  • 4 (about 125g each) Trim Lamb leg steaks

  • 2 tsp olive oil

  • 100g mixed salad leaves, washed, dried, to serve

  • Crusty bread, to serve

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4 Method Steps

  • Preheat oven to 180°C. Spread the coconut (35g (1/2 cup) shredded coconut) over a large baking tray. Bake in preheated oven for 5 minutes or until golden. Cool slightly.

  • Place the cucumbers (2 small Lebanese cucumbers, chopped) and pineapple (1/4 pineapple, peeled, chopped) in the bowl of a food processor. Pulse until Finely chopped. Transfer to a medium bowl. Add the coconut, mint (1/4 cup shredded fresh mint), lemon (1 lemon, juiced) juice, salt and pepper and (Salt & ground black pepper, to taste) mix well to combine. Set aside.

  • Preheat a barbecue or chargrill on medium-high. Brush the lamb steaks (4 (about 125g each) Trim Lamb leg steaks) with the olive oil (2 tsp olive oil). Cook on preheated barbecue or chargrill for 3 minutes each side for a medium result. Place on a plate and cover loosely with foil. Stand for 5 minutes.

  • Serve the lamb with the salsa, salad leaves (100g mixed salad leaves, washed, dried, to serve) and crusty bread (Crusty bread, to serve).

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Recipe Notes

Microwave tip: Place the coconut into an oven bag and twist the opening to seal. Place directly on the turntable and cook, shaking the bag gently every minute, for 3-4 minutes on High/850watts/100% or until light golden.

For the kids: Lamb with cucumber & pineapple – omit the shredded coconut. Cut the lamb into slices and toss with salsa.


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