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Lamb and vegetable salad
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Whip up a vibrant and nutritious spring salad bursting with fresh flavors.
Ingredients:
  • 2 (about 450g) lamb eye of loin (backstrap)
  • Olive oil spray
  • 400g frozen broad beans, thawed, peeled
  • 2 bunches asparagus, woody ends trimmed
  • 1 bunch watercress, leaves picked, washed, dried
  • 60ml (1/4 cup) fresh lemon juice
  • 18.20 gm extra virgin olive oil
  • 23.40 gm wholegrain mustard
  • 2.50 gm raw sugar
Instructions:
  • Season the lamb generously with salt and pepper. Heat a non-stick frying pan over medium-high heat and lightly spray with oil. Cook the lamb for 4-5 minutes on each side for a medium doneness or to your preference. Allow the lamb to rest for 5 minutes before serving.
  • In a medium saucepan, boil water. Add broad beans and asparagus; cook until tender crisp and bright green, about 2-3 minutes. Drain and transfer to a bowl of ice water for 2 minutes to refresh. Drain again.
  • Slice the lamb thinly. Mix lamb, broad beans, asparagus, and watercress in a large bowl. Whisk lemon juice, oil, mustard, and sugar in a small jug.
  • Plate the salad individually and generously drizzle with the flavorful dressing before presenting.

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