|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|
|1 ½ cups||Peas, blanched|
|1 Tbsp||White wine vinegar|
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- To make the buttermilk dressing, combine the buttermilk, chives and vinegar and set aside.
- 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.
- Place the asparagus, celery and peas in a bowl. Spoon over the dressing and toss to coat.
- Divide the salad between bowls and top with sliced lamb to serve.