Warm lamb salad Recipe
- 250g/9oz lamb loin steak, fat removed
- olive oil
- salt and freshly ground black pepper
- 2 garlic cloves, unpeeled, lightly crushed
- 2 sprigs rosemary
- 75g/3oz walnut halves
- 75g/3oz green beans, blanched
- handful flat leaf parsley, chopped
- 1 tbsp balsamic vinegar
- Preheat the oven to 200C/400F/Gas 6.
- Rub the lamb with the olive oil and season well with salt and freshly ground black pepper.
- Heat a small ovenproof frying pan until hot, then place the lamb, garlic and rosemary into the pan and sear for 2-3 minutes on each side.
- Transfer the pan to the oven and cook for ten minutes or until cooked but slightly pink in the middle.
- Place the lamb onto a plate and cut into four slices, then add all of the remaining ingredients to a bowl and mix well to combine.
- To serve, place the mixed salad ingredients onto a serving plate, then place the lamb on top of the salad.
