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Warm lamb salad
Warm lamb salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
"Delight in a refreshing lamb salad perfect for summer."
Ingredients:
  • 400g lamb backstrap
  • 56.88 gm olive oil
  • 160g dried dessert figs, chopped
  • 62.50 ml pine nuts
  • 100g baby rocket leaves
  • 1 small red onion, thinly sliced
  • 187.50 ml kalamata olives
  • 120g feta cheese, crumbled
  • 1 large lemon, rind finely grated, juiced
  • 62.50 ml mint leaves, shredded
  • Crusty bread, to serve
Instructions:
  • Season the lamb generously with salt and pepper. Heat 2 teaspoons of oil in a large non-stick frying pan over medium-high heat. Sear the lamb in two batches for 4 minutes on each side for a medium doneness, or until it reaches your desired level of cooking. Transfer the lamb to a plate and cover it with foil.
  • Lower the heat to medium and introduce 2 teaspoons of oil into the pan. Incorporate the figs, pine nuts, and garlic, stirring consistently for 2 minutes or until the pine nuts are a light golden color. Transfer the mixture to a spacious bowl and then add in the rocket, onion, olives, and feta. Gently toss everything together to combine.
  • Slice the lamb into thin 1cm pieces and combine with the rocket. In a separate container, whisk 2 tablespoons of oil, lemon zest, 1/4 cup lemon juice, and fresh mint. Pour the dressing over the salad and gently mix. Season with salt and pepper, then serve alongside some crusty bread.

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