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.
500g lamb, fat trimmed off
3 tablespoons lemon juice
1/4 cup fresh basil, chopped
50g red Spanish onion
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.