Mustard lamb and spinach salad with aioli


  • 1/3c dry white wine
  • 2 tbs wholegrain mustard
  • 2 garlic cloves, crushed
  • 2 tbs olive oil
  • 4 lamb leg steaks
  • 1/2 butternut pumpkin, deseeded, peeled, halved lengthways, cut into 1cm thick slices
  • 250g sugar snap peas
  • 150g baby spinach
  • Aioli
  • 2 egg yolks
  • 3/4c olive oil
  • 2 tbs lemon juice
  • 1 garlic clove, crushed
  • salt and pepper


  1. Combine marinate ingredients and half the oil in dish. Add lamb and allow to marinate for 1 hour.
  2. Make aioli.
  3. Cook pumpkin on bbq for 10-15 minutes until cooked. Cook lamb until done.
  4. Cook sugar snap peas in boiling water for 3-4 minutes, refresh under cool water. Toss with spinach and pumpkin.
  5. Slice lamb across the grain, serve with aioli.

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