1 tablespoon extra virgin olive oil
4 x 120g lamb leg steaks (females)
4 x 220g lamb leg steaks (males)
Salt and pepper
200g green beans, blanched
½ punnet cherry tomatoes, halved
100g rocket leaves
¼ cup mint leaves
¼ cup mint leaves, chopped
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
- Heat the oil in a non-stick frying pan over high heat. Season the lamb with salt and pepper and seal on both sides. Reduce heat to medium and cook for a further 2-3 minutes. Set aside to rest.
- In a large bowl place beans, tomatoes, rocket and mint. Slice the lamb into thin strips and add to the bowl. Toss gently.
- Distribute between serving plates and drizzle with mint dressing.
- Whisk together the oil and the vinegar, season with salt and pepper and stir in the mint.
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