Meal Planner

Grilled lamb sourdough recipe


Day old bread works best here. This salad is bursting with flavour and makes for a satisfying lunch or dinner. 

Preparation time: 20 minutes

Cooking time: 20 minutes


Serves: 4 people

  • 125 g Cherry Tomatoes
  • 3 cloves Garlic
  • 1 - Lemon
    zest and juice
  • 5 tbsp Olive Oil
  • 2 - Red Onion
  • 5 slices Sourdough Bread
    (day old)
  • 2 sprigs SuperValu Fresh Rosemary
  • 3 sprigs SuperValu Fresh Thyme
  • 80 g SuperValu Mixed Baby Salad Leaves
  • 1 tbsp SuperValu Oregano
  • 1 - SuperValu Quality Irish Lamb Loin Chops


  1. Combine the herbs, lemon zest and juice and 2 tablespoons of oil in a glass bowl. Add the lamb and turn to coat. Cover and refrigerate for 15 to 20 minutes.
  2. Meanwhile, preheat the barbecue to medium.
  3. Place the bread on a plate, rub with some garlic and drizzle some olive oil.
  4. Place on the barbecue for 2 minutes on each side or until toasted. Remove from the heat and cut into thick slices.
  5. Place the lamb on the barbecue and grill for 3 - 4 minutes each side or until cooked through and caramelised. Season well while grilling. Remove from the heat, cover with a tent of foil and rest for 5 minutes.
  6. Meanwhile, finish the salad. In a bowl, combine the salad leaves, cherry tomatoes and red onion. Season with olive oil, balsamic vinegar, salt and pepper. 
  7. Toss gently then add the breads croutons and check the seasoning. 
  8. Serve immediately with the lamb thinly sliced.

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