Minted Lamb Salad
A great spring salad.
- 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.