Warm Lamb Salad

As the weather heats up over the summer months, we tend to eat more salads and lighter dishes. But we should maintain a regular intake of red meat to keep us fit and well. Lucy’s Warm Lamb Salad is the perfect dinner for two: light, delicious and definitely nutritious.

Serves 2

500g lamb, fat trimmed off
3 tablespoons lemon juice
1/4 cup fresh basil, chopped
50g red Spanish onion
100g avocado
220g rocket leaves
220g spinach leaves
2 cloves garlic, crushed
2 tablespoons olive oil
2 tablespoons balsamic vinegar

1.In a bowl mix lamb fillets with lemon juice and basil. Leave to marinate for 10 minutes.
2.Toss rocket, spinach, Spanish onion and avocado together.
3.Combine garlic, olive oil and balsamic vinegar. Pour dressing over salad.
4.Cook lamb as desired (pan fry, grill or BBQ). Slice lamb into diagonal slices.
5.Place salad mixture onto serving plates and arrange lamb slices on top.

Try with a Pinot Noir.

YourLifeChoices Writers
YourLifeChoices Writershttp://www.yourlifechoices.com.au/
YourLifeChoices' team of writers specialise in content that helps Australian over-50s make better decisions about wealth, health, travel and life. It's all in the name. For 22 years, we've been helping older Australians live their best lives.
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