wow, that looks tasty!
Tender Roast Lamb, Baby Potato & Tomato Salad
- Amount Per Serving
- Energy
- 1928kJ (460 Cal)
- Protein
- 37.2g
- Fat,total
- 7.9g
- - saturated
- 3.8g
- Carbohydrates
- 44.8g
- Sugars
- 5.1g
- Sodium
- 216.3mg
What do I need?
- 4 Lamb Backstraps
- 3 tbsp Extra Virgin Olive Oil
- 300 g Cherry Tomatoes
- (Washed)
- 600 g Chat Potato
- (Washed, peeled)
- 100 g Frozen Peas
- 200 g Rocket
- (Washed)
- 1 tbsp Red Wine Vinegar
- 1 tsp Dijon Mustard
How do I make it?
- Place a pot of boiling water on the stove.
- When boiling, place the potatoes and a pinch of salt into the water.
- Remove potatoes after approximately 20 minutes, placing the peas into the water for 3 minutes to cook.
- Heat the BBQ or grill pan over high.
- Cook the lamb for approximately 15 minutes (medium) over high heat, seasoning and using approximately 1 tbsp olive oil.
- Remove lamb from pan, adding tomatoes and grilling for approximately 5 minutes, resting lamb whilst cooking the tomatoes.
- Mix together remaining olive oil, red wine vinegar and mustard. Season for desired taste!
- Slice the potatoes and lamb.
- Place the rocket (washed) onto your plates, top with lamb, peas and tomatoes.
Drizzle with dressing and enjoy!
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