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

1. Place a pot of boiling water on the stove.
2. When boiling, place the potatoes and a pinch of salt into the water.
3. Remove potatoes after approximately 20 minutes, placing the peas into the water for 3 minutes to cook.
4. Heat the BBQ or grill pan over high.
5. Cook the lamb for approximately 15 minutes (medium) over high heat, seasoning and using approximately 1 tbsp olive oil.
6. Remove lamb from pan, adding tomatoes and grilling for approximately 5 minutes, resting lamb whilst cooking the tomatoes.
7. Mix together remaining olive oil, red wine vinegar and mustard. Season for desired taste!
8. Slice the potatoes and lamb.
9. Place the rocket (washed) onto your plates, top with lamb, peas and tomatoes.

Drizzle with dressing and enjoy!