Name: Lamb salad with mint dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 2 teaspoon lemon pepper; 500 gram lamb mini roast; 2 telegraph cucumbers, peeled, halved lengthways, sliced; 3 large tomatoes, coarsely chopped; 1 small red onion, finely chopped; 1 cup mint leaves; 1/3 cup extra virgin olive oil; 1/4 cup lemon juice; lemon wedges, to serve

Ingredients

1 tablespoon vegetable or olive oil

2 teaspoon lemon pepper

500 gram lamb mini roast

2 telegraph cucumbers, peeled, halved lengthways, sliced

3 large tomatoes, coarsely chopped

1 small red onion, finely chopped

1 cup mint leaves

1/3 cup extra virgin olive oil

1/4 cup lemon juice

lemon wedges, to serve

Method

1.Preheat oven to 220°C (200°C fan forced).

2.Heat oil in a medium frying pan over moderate heat. Sprinkle lemon pepper over lamb. Add lamb to pan; cook for 2-3 minutes each side, or until seared. Transfer to a baking tray.

3.Bake for 20-25 minutes for medium-rare or until cooked to your liking. Cover with foil; rest for 10 minutes. Slice thinly.

4.Combine cucumber, tomato, onion and half the mint in a large bowl. Toss.

5.Finely chop remaining mint. In a jug, combine chopped mint, oil, juice, salt and pepper. Whisk until combined.

6.Spoon salad onto serving plates. Top with lamb. Drizzle with mint dressing. Serve with lemon wedges.

Beef or chicken can be substituted for lamb. You’ll need about 1 bunch mint. Telegraph cucumbers are longer; if using another variety, you might need three.
Note

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