|2 Tbsp||Olive oil|
|500 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 with seeds removed|
|1||Red onion, small, sliced|
|100 g||Salad leaves, baby, such as spinach or rocket|
|1 Tbsp||Extra virgin olive oil|
|1||Salt & freshly ground pepper, to season|
|3 Tbsp||White wine vinegar|
|¼ cup||Fresh mint, chopped|
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- Heat a nonstick frying pan, add a film of oil, then pan-fry steaks for 3 to 4 minutes on each side, depending on the thickness of the steaks and your preference for pink meat. 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 cold lamb steaks and combine with remaining salad ingredients in a large bowl.
- Place dressing ingredients in a small bowl and stir until sugar dissolves. Pour dressing over salad, toss well and serve