Rosemary marinated lamb salad![]() ![]() ![]() ![]() ![]() |
Ingredients
Dressing
|
Method |
Energy kJ (kcal) | 1495 (357) |
Protein (g) | 28.5 |
Fat (g) | 22.6 |
Saturated (g)
|
5.7 |
Carbohydrate (g) | 9.0 |
Sugars (g)
|
2.2 |
Sodium (mg) | 67 |
Iron (mg) | 2.6 |
Zinc (mg) | 3.3 |
Vitamin B12 (ug) | 2.4 |
Vitamin D (ug) | N/A |
Selenium (ug) | 6.7 |
Immediately before cooking, season the lamb with salt. Heat a heavy-based frying pan until very hot and quickly pan-fry the fillets for 4 minutes, turning them to brown all sides. Do not overcook. Remove the lamb and cover loosely with foil.
Blanch the courgette and corn for about 2 minutes. Refresh with cold water and drain. Toss with the red pepper, spring onion, lettuce, bean sprouts and herbs.
Wisk together the dressing ingredients with the juices drained from the lamb and toss into the salad.
Slice the lamb across the grain and toss with the salad just before serving.