Rosemary Marinated Lamb Salad

Simple Marinated Lamb Salad with Rosemary

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Serves

4

Prep Time

10 mins

Cook Time

25 mins

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Ingredients

Lamb
  • 400-500g quality mark lamb filleti

  • olive oil

    3 tbsp
  • 2 teaspoons chopped fresh rosemary

  • 1 courgette

    finely sliced into matchsticks
  • 1 cup sweet corn

  • 1 red capsicum

    sliced
  • 1 spring onion

    trimmed and sliced
  • 2 large handfuls mesclun

  • a handful of mung bean sprouts

    trimmed
  • 2 Tbsp chopped fresh coriander

Dressing with juices from the lamb
  • 1 Tbsp white wine vinegar

  • 2 Tbsp olive oil

Method

1

Place the lamb fillets flat in a dish, sprinkle with the oil, rosemary leaves and plenty of pepper, and turn the lamb to coat.

2

Cover and refrigerate for 4 hours or overnight if possible.

3

Remove from the fridge at least 30 minutes before cooking

4

Immediately before cooking, season the lamb with salt.

5

Heat a heavy-based frying pan until very hot and quickly pan-fry the fillets for 4 minutes, turning them to brown all sides.

6

Do not overcook.

7

Remove the lamb and cover loosely with foil.

8

Blanch the courgette and corn for about 2 minutes.

9

Refresh with cold water and drain.

10

Toss with the red pepper, spring onion, lettuce, bean sprouts and herbs.

11

Wisk together the dressing ingredients with the juices drained from the lamb and toss into the salad.

12

Slice the lamb across the grain and toss with the salad just before serving.

Nutrition Information per Serving (285g)

Energy1495kJ (357 kcal)
Protein28.5g
Total Fat22.6g
Saturated Fat5.7g
Carbohydrate9g
Sodium67mg
Iron2.6mg
Zinc3.3mg
Vitamin B122.4µg