Ingredients
500g lamb backstraps
2 tsp olive oil
(2 tsp)
2 tsp dried rosemary
2 tsp dried mint
100g baby spinach leaves
(3 cups)
½ cup fresh mint leaves
½ cup basil leaves
3 spring onions
finely chopped
300g cherries
pitted and chopped
20ml extra virgin olive oil
(1 tbsp)
20ml red wine vinegar
(1 tbsp)
1 clove small garlic
minced
2 tsp honey
(2 tsp)
2 tsp Dijon mustard
(2 tsp)
20ml water
(1 tbsp)
Equipment
- 1 large non-stick frying pan
- 1 cutting board
- 1 jar
- 1 bowls or plates
Instructions
- Marinate backstraps in oil and dried herbs for 10 minutes.
- While lamb is marinating, mix together spinach, fresh mint leaves, basil, spring onions and cherries.
- Divide among 4 bowls or plates.
- Heat a large non-stick frying pan on medium-high and add the backstraps.
- Cook for 2-3 minutes on each side.
- Remove from the pan and allow to rest on a board for 5 minutes before slicing and dividing among plates.
- Mix dressing ingredients in a jar, give a good shake and pour over salad.
Notes
Tip
Backstraps are also known as lamb sirloin.
Tip
Cooking time of 2-3 minutes gives a medium-rare result. Cook for a little longer if you like your steak medium.
