Summer lamb salad

LAMB SALAD
A lovely fresh lamb salad cooked med rare and served on a bed of rocket accompanied by cherry tomatoes, mint, olives and crumbled feta
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Ingredients
  1. Lamb rumps (One rump will be enough for 2 people )
  2. Rocket and any other greens from your garden
  3. Mint and some cherry tomatoes
  4. Olives(I like the green ones )
  5. Feta
  6. Finely chopped rosemary and lemon zest
Instructions
  1. The main part is cooking the lamb rumps. This makes this dish!!!! They need to be cooked med rare.
  2. Roll rumps in finely chopped rosemary and lemon zest on both sides
  3. Pan fry in hot pan 3 mins on either side .
  4. Don't cover the rumps just put in small baking pan and into a hot oven 200 degrees for 10 mins.
  5. They will need no turning. Take out of oven and cover in foil. Leave at least 10 mins or serve cold.
  6. Finely slice rumps and place on a bed of rocket or whatever greens you have in the garden.
  7. Scatter cherry tomatoes, olives, ripped mint and scatter with crumbled feta.
  8. Serve with a dressing or just as is.
Notes
  1. This is an ideal dish for a summer lunch. Dont over cook the lamb...it needs to be med rare to be enjoyed.
maison de cuisine https://www.maisondecuisine.co.nz/

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