Helen RandellWarm Lamb Salad
January 18th 2009 19:14
With all this hot weather we've been having here in Adelaide (41 degrees C) the other day, I decided that a gourmet salad was the way to go when a friend joined us for dinner the other night. This inspiration for this recipe came from a Donna Hay magazine, but I have altered it to suit my tastes (and what we had in the fridge).
Warm lamb and goats cheese salad with spring onion dressing.
Serves 2
200g lamb backstrap
salad leaves
2 roma tomatoes, chopped
½ cup mint leaves, sliced
1 lebanese cucumber, chopped
200g goats cheese
avocado
Dressing
2 spring onions
1 clove garlic, crushed
¼ cup extra virgin olive oil
2 tablespoons sherry vinegar
To make dressing, finely chop spring onions and combine with other ingredients. Set aside.
Brush lamb with a little oil and cook for 3-4 minutes on each side, or until cooked to your liking. Assemble salad with remaining ingredients and dress with approx 2 tablespoons of dressing for each meal.
You could also add some pan fried nuts such as almonds or pine nuts, pieces of chargrilled pita bread, croutons, olives or any other salad ingredient you wish. Perfect for a hot summers meal.
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