Tarragon Mustard Lamb Salad
Ingredients:
- Serve 4
- 1/2 cup (125ml) Anchor French Vinaigrette
- 400g Trim Lamb leg steaks
- 100g baby spinach
- 1 punnet (250g) cherry tomatoes, quartered
- 100g feta cheese, crumbled
Method:
- Set aside 2 tablespoons of vinaigrette. Place lamb and remaining vinaigrette into a shallow dish, turning lamb until well coated. Cover and marinate for 15minutes or overnight.
- Heat a griddle pan or non stick frying pan over high heat. Remove lamb from marinade and drain well. Cook lamb over a medium heat for 4-5 minutes each side, until cooked to your liking. Rest lamb for 3-4 minutes. Slice diagonally into thick slices across the grain.
- Meanwhile, gentley toss spinach, tomatoes, feta and reserved vinaigrette in a bowl to combine. Serve with lamb.
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