Lamb Salad with Mint:
Clarified butter or olive oil
Cracked pepper.
Salad Ingredients:
chives
1/4 cup chopped mint leaves
1/4 cup finely chopped celery
1/2 sliced red capsicum
1 avocado sliced (optional)
Lettuce leaves
Dressing:
2 tbsps tomato juice
1 tbsp lemon juice
1 clove garlic
salt & pepper to taste
2 tbsps extra virgin olive oil
Method:
1) Brush loin or fillets with melted butter or olive oil. Press over black pepper.
2) Heat a heavy-based fry pan until hot & quickly pan fry fillets for 2 minutes either side. For the loin seal both sides 2-3 minutes each side & cook a further 3-4 minutes depending on desired pinkness
3) Remove and cover with foil, resting for 15 minutes.
4) Whisk dressing ingredients together or shake well in a jar.
To Serve:
Slice warm or cooled lamb (not chilled) thinly and toss with the salad ingredients, except the lettuce and drizzle over the dressing. Serve over lettuce with crusty fresh bread.