Minted Lamb Salad
( SERVES 4 )
A great spring salad.
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|400 g||Lamb, medallions|
|1 to taste||Freshly ground black pepper|
|1 tsp||Olive oil|
|1 cup||Mint leaves|
|2 cups||Wild rocket|
|12||Cherry tomatoes, halved|
|1||Pepper, yellow peppers, seeded and thinly sliced|
- Mint Dressing: 1/2 cup mint and rosemary vinaigrette or traditional vinaigrette2 tbsp finely sliced mint
- Wipe lamb medallions dry and season with black pepper.
- Heat oil in a frying pan on medium heat. Panfry medallions for about 8 minutes, turning often. Place aside to rest for a few minutes before serving.
- Meanwhile, combine mint leaves, rocket, tomatoes and yellow pepper in a large bowl. Just before serving toss with a little mint dressing. Pile in centre of serving plates. Slice lamb and place on salad. Serve with hot crusty rolls.