favourite

Rosemary Marinated Lamb Salad

Simple Marinated Lamb Salad with Rosemary

4

Serves

10 mins

Prep Time

25 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

Rate this recipe

Share

High Iron

Ingredients

Lamb

arrow

400-500g quality mark lamb fillet

i

arrow

olive oil

3 tbsp

arrow

2 teaspoons chopped fresh rosemary

arrow

1 courgette

finely sliced into matchsticks

arrow

1 cup sweet corn

arrow

1 red capsicum

sliced

arrow

1 spring onion

trimmed and sliced

arrow

2 large handfuls mesclun

arrow

a handful of mung bean sprouts

trimmed

arrow

2 Tbsp chopped fresh coriander

Dressing with juices from the lamb

arrow

1 Tbsp white wine vinegar

arrow

2 Tbsp olive oil

Method

For the Lamb Salad

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)

This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.

Energy

1495kJ (357 kcal)

Protein

28.5g

Total Fat

22.6g

Saturated Fat

5.7g

Carbs

9g

Dietary Fibre

g

Sodium

67mg

Iron

2.6mg

Zinc

3.3mg

Vitamin B12

2.4µg