Title: Warm Lamb Salad
Categories: Janes, O', Brien
Yield: 1 servings

Trim Lamb Backstraps; (one
-backstrap per
; person for main
; meal, 1/2 backstrap
; per person for
; entree)
Dry Cajun or Moroccan spice
-mix
Salad Greens - mescalin mix;
-or other lettuce
; varieties, such as
; rocket
Bitter greens etc
Snowpeas
Julienne Carrot/Shredded
-Vegetables

----------------------------------DRESSING----------------------------------
Lime Juice
Orange Juice
Balsamic Vinegar
Olive Oil

Dust lamb backstraps in the dry spice mix of your choice, cover and leave
to marinade for about an hour in the refrigerator.

Pull lamb pieces out of the fridge about 10 to 15 minutes before you are
going to cook them to allow the meat to take the fridge chill off...if you
cook meat with a fridge chill on it, they will shrink a lot more and take
longer to cook.

Seal off the lamb backstraps, and cook to your preference (5 minutes each
side, for a medium/rare backstrap). Remove the pan from the heat, and put a
saucepan lid or piece of foil over the top of pan to rest for a couple of
minutes.

While meat is resting, make up the dressing. Citrus dressings go well with
lamb. In a bowl place 1/3 orange/lime juice to 2/3 balsamic vinegar and
olive oil (classic vinaigrette dressing). Whisk together. Put a little bit
of sugar in the mixture as well to take a little bit of the edge off the
balsamic and citrus.

Meanwhile in your salad bowl, arrange salad mix and vegetables.

Heat the dressing up, either on the stove or for a minute in the microwave.
Slice up lamb backstrap...place it nicely on top of the salad mixture, and
pour over warm salad dressing - and serve (ideal with some crusty warm
bread...)

Recipe courtesy of Lachlan Bowtell, Meat & Livestock Australia

Converted by MC_Buster.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.