Mustard lamb and spinach salad with aioli

Ingredients

• 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

Directions

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.