Lamb with pea salad and buttermilk dressing

Ingredients

600 g	Lamb backstraps, 300g each backstrap (Main)
1	Olive oil, to brush
1 to taste	Salt & freshly ground pepper
1 bunch	Asparagus, blanched and sliced lengthways
4 stalks	Celery
1 ½ cups	Peas, blanched

Buttermilk dressing

2 Tbsp	Chives
½ cup	Buttermilk
1 Tbsp	White wine vinegar

Directions

1. To make the buttermilk dressing, combine the buttermilk, chives and vinegar and set aside.
2. Brush the lamb with oil and sprinkle with salt and pepper. Heat a non-stick frying pan over high heat. Cook the lamb for 4-5 minutes each side for medium or until cooked to your liking. Set aside, cover and keep warm. Allow to stand for 5 minutes before slicing.
3. Place the asparagus, celery and peas in a bowl. Spoon over the dressing and toss to coat.
4. Divide the salad between bowls and top with sliced lamb to serve.