Ingredients
Lamb
400-500g quality mark lamb fillet
i
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
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
