|600 g||Lamb leg steaks, trimmed of excess fat (Main)|
|200 g||Green beans, sliced on an angle|
|½||Telegraph cucumbers, sliced on an angle and seeds removed|
|1||Red onion, small, sliced|
|100 g||Baby spinach, or rocket|
|3 Tbsp||White wine vinegar|
|1 Tbsp||Extra virgin olive oil|
|¼ cup||Fresh mint, chopped (Main)|
|1||Salt & freshly ground pepper, to season|
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- Heat a non-stick frying pan, add a film of oil and fry lamb for 3 to 4 minutes on each side, depending on the thickness of the steaks and your preference.
- Remove to a plate and refrigerate until cold.
- Blanch beans in boiling, salted water for 3 minutes, then drain and plunge into ice-cold water to cool. Drain well.
- Thinly slice the cold lamb steaks and combine with remaining salad ingredients in a large bowl.