Email to stef      

Recipe Categories: dryad's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BRINGAPLATE CAKES-TORTES CAKESandPIES CANDY CASSEROLES COOKIES CURRY DESSERTS DIPS EGGS ENTREE ETHNIC FAMILYMAIN FISHandSEAFOOD FRUIT JAMSandJELLIES KitchenBeginners MAIN-Dinnerparty MEATS Memijs muffinssconesandbiscuits NonFoodaroundthehouse PASTA PASTRIES PIZZA POULTRY RICE SALAD-MEAL SALAD-Potato SALAD-SIDE SALADDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY STOCKSSAUCESANDBASES TartsPiesandCrumbles VEGETABLES VEGETARIAN VEGETARIAN-Stirfry

Warm Lamb Salad with Potato & Capsicum




Source of Recipe


blue book






Recipe Introduction


serves 4





List of Ingredients



• 4 trim lamb steaks (or use backstrap or fillet)
  
• 2 tbs olive oil
  
• 500g boiled chat potatoes, quartered
  
• 1 1/2 tbs balsamic vinegar
  
• 1 punnet cherry tomatoes, halved
  
• 1 red capsicum, thinly sliced
  
• 200g baby spinach leaves
  






Instructions



1. Heat 2 tsp of the oil in frying pan over med-high heat. Cook steaks for about 3 minutes per side. Rest for 5 minutes.
   
2. Add oil and vinegar to pan, stir to combine, remove from heat.
   
3. Slice warm lamb and combine with remaining ingredients. Pour over warm dressing and toss. Season with salt and pepper.
   






Final Comments


Try a similar salad with the lamb served cold. Use a dressing of 1 1/2 tbs olive oil, 2 1/2 tbs lemon juice, 1tsp wholegrain mustard and salt and pepper.