Lamb short loin with avocado and herb salad
( SERVES 4 )
Have enough olive oil for rubbing. Serve with sliced mixed varietal summer tomatoes, topped with the finely grated zest of 1 lemon and a crisp green salad.
- Heat a large frying pan over medium-high heat. Rub the lamb short loin with a little olive oil. Place in the pan and cook for 4-5 minutes on each side. Remove from the pan to a warmed plate and season with sea salt and freshly ground black pepper to taste. Cover loosely with foil and a clean tea towel and leave to rest while you make up the avocado and herb salad.
- Using a fork, lightly crush the avocado flesh on a large plate or in a shallow bowl. Drizzle over olive or rapeseed oil and the lime or lemon juice. Season with sea salt and freshly ground black pepper.
- Divide the avocado between 4 plates. Slice the lamb and place on each plate along with the herbs.