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Ingredients

  • 1 tablespoon olive oil
  • 2 lamb backstraps (sirloin)
  • 100g baby rocket
  • 50g snow pea sprouts, trimmed
  • ½ cup chervil
  • 2 zucchini, trimmed, cut into ribbons, blanched
  • Walnut dressing
  • ¼ cup (60ml) walnut oil
  • ¼ cup (25g) walnuts, toasted
  • 2 teaspoons lemon juice
  • 1 green onion (shallot), chopped
  • 1 teaspoon dijon mustard

Lamb and zucchini salad

By Mandy Sinclair
  • Serving size: Serves 4
  • Cooking time: Less than 15 minutes
Method

1. Rub oil into lamb and season well. Cook lamb on a preheated chargrill or barbecue for 3-4 minutes each side, until cooked to your liking. Remove from heat, cover loosely with foil and set aside to rest for 10 minutes before slicing.

2. Meanwhile, to make walnut dressing, place all ingredients in a food processor and process until well combined. Season well.

3. Place rocket, snow pea sprouts, chervil and zucchini in a large bowl. Add dressing and sliced lamb and toss to combine. Serve.

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