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Lamb and mint salad with potato croutons
Lamb and mint salad with potato croutons
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Lamb and potato salad: a gourmet delight with crispy spuds and tender pink meat.
Ingredients:
  • 12 chat potatoes, boiled until just cooked, cooled
  • 125ml olive oil
  • 12 vine-ripened cherry tomatoes
  • 82.50 ml mint leaves
  • 40.00 ml red wine vinegar
  • 2 x 225g lamb backstraps
  • 200g thin green beans, blanched
  • 500.00 ml baby rocket leaves
Instructions:
  • Preheat the oven to 200°C for the perfect temperature before getting cooking.
  • Break the potatoes into bite-sized pieces with your hands and coat them with a tablespoon of olive oil. Roast on a baking tray until golden, about 10 minutes. In the last 5 minutes, add the tomatoes to the tray. Once done, take out of the oven and set aside.
  • Finely mince half of the fresh mint leaves. Combine 1/3 cup (80ml) of rich olive oil with the red wine vinegar, season generously with salt and pepper, and fold in the minced mint.
  • Heat the remaining oil in a hot non-stick frypan. Season lamb with salt and pepper, then sear on all sides. Reduce heat, cook for 2-3 minutes until the lamb is rare inside. Let it rest.
  • After the lamb has cooled, delicately slice it. In a large bowl, combine the sliced lamb with green beans, potatoes, tomatoes, rocket, and the rest of the mint. Distribute the mixture among four serving plates and generously pour over the dressing.

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