© Are Media, contentshop.com.au
TIP – A mandoline slicer is the perfect tool for finely slicing fennel and other vegies. Find them at specialty kitchen shops.
Ingredients
Method
Trim excess fat off lamb, leaving skin on. Rub herb blend and 1 tbsp of the oil all over lamb.
Heat a barbecue grill plate over a medium heat. Add lamb, skin side down. Close lid or cover lamb loosely with foil. Cook for 8-10 mins, or until browned. Turn and cook for a further 5 mins. Reduce heat to medium-low. Cook for a further 15 mins, or until cooked to your liking. Remove. Rest loosely covered with foil for 15 mins.
To make the Sicilian Salad, cut one orange in half and squeeze out juice, you will need 2 tbsp. To make dressing, whisk juice with remaining oil, mustard and honey in a small jug. Season with salt and pepper. Cut and remove rind and pith from remaining oranges, then slice thinly.
Just before serving, combine orange slices, fennel, rocket, onion and olives in a large bowl. Add dressing. Toss gently. Thickly slice lamb. Serve with salad.
