Spring lamb making a summery salad
Ingredients
4
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Preparation
Preparation15 min
Cook time25 min
- Heat a heavy based pan and smoosh the garlic oil over each side of the lamb backstraps.
- Cook them about 4 minutes on one side and a scant minute on the other. Remove the lamb to a warm bowl, cover and set aside.
- Leaving the pan on the heat, add the asparagus, and cook until it is slightly charred, but still 'tender-crisp'. Transfer the asparagus to a chopping board.
- Whisk the dressing ingredients together. Cut the asparagus in half lengthways, and then cut each half into three on the diagonal.
- Drain the meat juices from the bowl into the dressing, and then finely slice the meat across the grain.
- Pop the salad leaves into a large bowl, pour over the dressing and toss together. Transfer the leaves onto a large serving platter, leaving the excess dressing behind. Sprinkle over the mint and coriander.
- Dunk the asparagus into the dressing, before arranging them over the leaves, once again leaving behind the dressing.
- Finally add the slices of lamb to the dressing, toss them about and then pop slices of meat over the leaves. Serve immediately.
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