Warm Marinated Lamb Salad 

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A fast easy meal for everyday

Ingredients:

750 g Lean lamb leg steaks, trimmed of excess fat

2 Tbsp Wine vinegar

1/4 cup Sweet sherry

1 Tbsp Equal Spoonful

1/4 cup Fresh mint, chopped

1/2 tsp Dried rosemary leave

1 tsp Salt reduced worcestershire or soy sauce

4 cup Mixed lettuce

1 Lebanese cucumber, sliced

1/2 Spanish onion, sliced

1 Tbsp Balsamic, wine or mint vinegar

1 Tbsp Lemon juice

2 tsp Olive oil

Directions:

Trim any visible fat from lamb and place in a large dish. Combine marinade ingredients and pour over the lamb, turning to coat. Cover and refrigerate for at least 1 hour or overnight.

Heat a grill pan, non-stick frypan or barbecue to high. Remove lamb from marinade and cook to desired doneness - for the most tender and moist cut, it's best still pink inside, about 3-4 minutes each side, depending on thickness. Remove from heat and allow to sit for 10 minutes, covered loosely with foil.

Slice thinly. Arrange lettuce in a bowl with the cucumber and onion and top with sliced lamb.

Shake together the dressing ingredients in a screw top jar and pour over the salad.

Author:

Equal

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