Rosemary marinated lamb salad

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Prep: 10 mins + marinating time

Cook: 25 mins + resting time

Serves 4

Good source of iron

Low Sodium

Ingredients

400-500g Quality Mark lamb fillets, trimmed
3 tablespoons olive oil
leaves from 2 sprigs fresh rosemary
1 courgette, sliced or juilenned
1 cup frozen corn kernels
1 red pepper, sliced
1 spring onion, trimmed and chopped
mixed lettuce leaves for 3-4 people
mung bean sprouts (optional)
chopped coriander leaves or torn mint leaves

Dressing

1 tablespoon white wine vinegar
2 tablespoons olive oil
juices from cooking the lamb

Method

Place the lamb fillets flat in a dish, sprinkle with the oil, rosemary leaves and plenty of pepper, and turn the lamb to coat. Cover and refrigerate for 4 hours or overnight if possible. Remove from the fridge at least 30 minutes before cooking.

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.

Suitable Cut
Nutrition

LAMB FILLET

LAMB BACKSTRAP

Nutrition Information Per Serving

Serving size: 285g

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