Name: Lamb medallions with potato and avocado salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 36.40 gm extra virgin olive oil; 1 sprig rosemary leaves, stripped; 400g lamb sirloin steak; 42.00 gm lemon juice; 1 clove garlic, crushed; 100g baby spinach; 250.00 ml mint leaves; 6 baby potatoes; 2 avocados; Lemon wedges, to serve

Lamb medallions with potato and avocado salad

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Delicious lamb medallions with creamy avocado and potato.

Ingredients:

1 sprig rosemary leaves, stripped
400g lamb sirloin steak
42.00 gm lemon juice
1 clove garlic, crushed
100g baby spinach
250.00 ml mint leaves
6 baby potatoes
2 avocados
Lemon wedges, to serve

Instructions:

Boil whole potatoes in a medium saucepan of water until tender, around 20 minutes. Drain.
In a shallow dish, mix 1 tablespoon of oil with rosemary. Add lamb, season generously, and ensure it's well coated. Let it marinate for 10 minutes.
In a bowl, combine lemon juice, garlic, and the rest of the oil. Peel and slice the cooled potatoes thickly. Gently toss the potatoes in the lemon mixture to coat them evenly.
Preheat a large frying pan or chargrill on high heat. Sear the lamb for 3-4 minutes on each side for rare, or until done to your preference. Transfer the lamb from the pan, tent loosely with foil, and let it rest for 10 minutes before slicing into thick pieces.
Combine spinach, mint, and avocado with the potatoes. Serve alongside sliced lamb and lemon wedges. Season to your liking.

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