Warm lamb salad with orange and mint dressing
Orange and mint dressing
- Cook potatoes in boiling, salted water until tender. Drain, cool and slice in half. Steam beans for 3 minutes so they stay nice and green. Plunge into cold water to cool, then drain well.
- Pan-fry lamb steaks in a little oil for 2 to 3 minutes on each side for medium rare. Place to one side to rest for 10 minutes then slice thinly.
- Blend dressing ingredients together and season with salt and pepper to taste. (Use both the zest and the juice of 2 oranges). Toss warm sliced lamb with prepared vegetables in dressing and serve.