Lamb with orange and mint dressing
Kiwi favourite lamb can be turned into the most delicious salad with the addition of a zesty orange and mint dressing.
- Cook potatoes in boiling, salted water until tender. Drain, cool and slice in half.
- Pan-fry lamb steaks (lamb leg or shoulder) in a little oil for 2 to 3 minutes on each side for medium rare. Set aside to rest for 10 minutes, then slice thinly.
- Blend dressing ingredients ( Juice and finely grated zest of 2 oranges, paprika, crushed garlic, chopped fresh mint) together and season with salt and pepper to taste. Toss warm sliced lamb with potatoes, baby spinach and capsicum (roasted, with seeds removed and then sliced), drizzle with dressing and serve.