Lamb salad with damson vanilla dressing
The lamb pairs perfectly with the flavours, texture and colour of this salad while the dressing adds a dose of zing and freshness.
|400 g||Lamb medallions|
|2 Tbsp||Olive oil|
|300 g||Fresh peas, or frozen|
|60 g||Baby spinach|
|60 g||Walnut pieces|
|60 g||Fresh mint|
|125 g||Buffalo mozzarella, Clevedon|
|60 g||Edible flowers, optional|
- Heat a frying pan and season the lamb medallions with salt. Seal the medallions in a little oil and fry for 3 minutes then flip and fry a further 3 minutes. Remove the lamb from the pan, cover and leave to rest for 5 minutes.
- While the meat is resting, blanch the fresh or frozen peas in boiling water until just cooked. Drain and immediately refresh under ice cold water.
- Mix dressing ingredients in a bottle.
- Arrange the spinach leaves, peas, walnut pieces and mint onto a serving platter. Slice the medallions and place on the salad. Tear off some mozzarella and place on top. Drizzle over the damson and vanilla dressing. Scatter with edible flowers to garnish.