Rosemary Marinated Lamb Salad
Simple Marinated Lamb Salad with Rosemary
4
Serves
10 mins
Prep Time
25 mins
Cook Time

Recipe author
Allyson Gofton
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High Iron
Lamb,
Quick and Easy,
Salads,
Everyday,
Dinner,
Lunch,
Ingredients
Lamb
400-500g quality mark lamb fillet
i
3 tbsp olive oil
2 sprigs, chopped fresh rosemary
1, julienned courgette
1 cup sweet corn
1, sliced red capsicum
1, trimmed and chopped spring onion
lettuce
mung bean
coriander
Dressing with juices from the lamb
1 tbsp white wine vinegar
2 tbsp olive oil
Method
To Make Dish
1
Place the lamb fillets flat in a dish, sprinkle with the oil, rosemary leaves and plenty of pepper, and turn the lamb to coat.
2
Cover and refrigerate for 4 hours or overnight if possible.
3
Remove from the fridge at least 30 minutes before cooking
4
Immediately before cooking, season the lamb with salt.
5
Heat a heavy-based frying pan until very hot and quickly pan-fry the fillets for 4 minutes, turning them to brown all sides.
6
Do not overcook.
7
Remove the lamb and cover loosely with foil.
8
Blanch the courgette and corn for about 2 minutes.
9
Refresh with cold water and drain.
10
Toss with the red pepper, spring onion, lettuce, bean sprouts and herbs.
11
Wisk together the dressing ingredients with the juices drained from the lamb and toss into the salad.
12
Slice the lamb across the grain and toss with the salad just before serving.
Nutrition Information per Serving (285g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1495 (357)kJ
Protein
28.5g
Total Fat
22.6g
Saturated Fat
5.7g
Carbs
9g
Sugars
2.2g
Sodium
67mg
Iron*
2.6mg
* Percentage of recommended daily intake (Aust/NZ)