Spring lamb salad
Enjoy perfectly seasoned tender lamb in this spring salad with leafy greens and new potatoes.
Method
1. First prepare the potatoes: Parboil in a big pan then drain well. Heat the oil in a large ovenproof dish then pop the potatoes in and stir along with some salt and black pepper. Bake at 190C for 10-15 minutes.
2. Meanwhile, heat the oil in a pan and add in the leek and garlic and cook for 5 minutes on a medium heat. Add the rosemary and tomatoes and continue cooking for another 5 minutes until nicely softened.
3. Mix together the lamb with the paprika, garlic, salt and pepper then heat the oil in a non-stick pan. Throw in the lamb and cook for 5-8 minutes until sealed. Continue cooking on a lower heat for 10 more minutes/until tender and cooked through.
4. Whisk the dressing ingredients together then pour over the spinach leaves and mix well. Serve between plates (serves 2-4) then arrange the cooked potatoes, leeks, tomatoes and green beans on top. Place the lamb on top and scatter over the seeds and nuts. Enjoy!
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Ingredients
For the lamb:
- 500g lamb chunks
- ½ teaspoon paprika
- ½ teaspoon crushed garlic
- Pinch of salt and black pepper
- 1 teaspoon olive oil
For the potatoes:
- 500g new potatoes, halved
- 1 tablespoon olive oil
- Pinch of salt and black pepper
For the tomatoes & leeks:
- 1 punnet cherry tomatoes, halved
- 1 leek, halved and sliced
- 1 teaspoon olive oil
- 1 teaspoon dried rosemary
- ½ teaspoon crushed garlic
- Pinch of salt and black pepper
For the extras:
- 2 large portions of spinach leaves, washed
- 120g green beans, blanched and set aside
- 3 tablespoons pumpkin seeds
- 3 tablespoons walnut pieces
For the dressing:
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ¼ crushed garlic
- 2 tablespoons fresh parsley, chopped