Lamb and mint salad
|600 g||Lamb leg steaks, trimmed of excess fat|
|200 g||Green beans, sliced on an angle|
|½||Telegraph cucumber, sliced on an angle and seeds removed|
|1||Red onion, small, sliced|
|100 g||Baby spinach, or rocket|
- Heat a non-stick frying pan, add a film of oil and fry lamb for 3 to 4 minutes on each side, depending on the thickness of the steaks and your preference.
- Remove to a plate and refrigerate until cold.
- Blanch beans in boiling, salted water for 3 minutes, then drain and plunge into ice-cold water to cool. Drain well.
- Thinly slice the cold lamb steaks and combine with remaining salad ingredients in a large bowl.