Preparation time: 0:15

Cooking time: 0:15

Serves: 4

Calories:Approximately 360 calories per serve  


  • 1 Tbsp. All Purpose Seasoning
  • 3 x lamb loin (lamb backstraps)
  • 2 Tbsp. olive oil
  • 2 corn cobs, husks and silk removed
  • 2 bunches trimmed asparagus
  • 1 bunch watercress sprigs
  • 1 punnet cherry tomatoes
  • 1 avocado
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. fresh lime juice
  • 2 tsp wholegrain mustard
  • 1 small garlic clove, crushed


Step 1 Sprinkle the seasoning over the lamb. Season with salt and pepper. Drizzle over half of the olive oil. Preheat a barbecue grill or chargrill on medium-high. Cook the lamb for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.

Step 2 Drizzle remaining oil over corn and asparagus. Cook on grill, turning, for 3 minutes or until tender and lightly charred. Cut corn kernels from cob. Cut asparagus into thirds. Combine the corn, asparagus, watercress, tomato and avocado in a bowl.

Step 3 Combine the extra virgin olive oil, lime juice, mustard and garlic in a bowl. Season with salt and pepper. Drizzle over the corn mixture and toss to combine.

Step 4 Thinly slice the lamb. Divide the lamb and salad among serving plates.