Name: Lamb & mint salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 10 medium potatoes, boiled until just cooked, cut into 2cm pieces; 4 tablespoon olive oil; 20 cherry tomatoes; 1 cup mint leaves, chopped; 50 millilitre red wine vinegar; 2 x 225g lamb loins; 1 tablespoon cumin seeds; 200 gram thin green beans, blanched; 2 cup rocket leaves; salt and pepper

Lamb & mint salad

Vibrant and full-flavoured, this is summer on a plate!

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

10 medium potatoes, boiled until just cooked, cut into 2cm pieces

4 tablespoon olive oil

20 cherry tomatoes

1 cup mint leaves, chopped

50 millilitre red wine vinegar

2 x 225g lamb loins

1 tablespoon cumin seeds

200 gram thin green beans, blanched

2 cup rocket leaves

salt and pepper

Method

1.Preheat oven to 200ºC. Place potatoes and 1 1/2 tbsp olive oil into a baking dish. Season. Cook for 15 minutes then add cherry tomatoes. Cook 5 more minutes.

2.To make the dressing, whisk 1 tbsp olive oil with 1/2 cup chopped mint leaves and the red wine vinegar. Season and set aside.

3.Rub lamb with remaining oil and cumin seeds. Place in a nonstick frying pan over a high heat. Season. Seal on all sides then cook on medium heat, 5 to 10 minutes. Set aside to rest.

4.Thinly slice lamb. In a large bowl toss lamb with beans, potatoes, tomatoes, rocket and remaining mint. Add dressing and toss, then serve.

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