NZ Woman's Weekly

Lamb & mint salad

  • Meal Type

  • Servings

  • Courses

  • Occasion

    Special occasion

Ready in 35 minutes, serves 4.

  • 10 medium potatoes, boiled until just cooked, cut into 2cm pieces
  • 4 tbsp olive oil
  • 20 cherry tomatoes
  • 1 cup mint leaves, chopped
  • 50ml red wine vinegar
  • 2 x 225g lamb loins
  • 1 tbsp cumin seeds
  • 200g thin green beans, blanched
  • 2 cups rocket leaves
  • Salt and pepper

1. Preheat oven to 200ºC. Place potatoes and 1 1/2 tbsp olive oil into a baking dish. Season. Cook for 15 minutes then add cherry tomatoes. Cook 5 more minutes.

2. To make the dressing, whisk 1 tbsp olive oil with 1/2 cup chopped mint leaves and the red wine vinegar. Season and set aside.

3. Rub lamb with remaining oil and cumin seeds. Place in a nonstick frying pan over a high heat. Season. Seal on all sides then cook on medium heat, 5 to 10 minutes. Set aside to rest.

4. Thinly slice lamb. In a large bowl toss lamb with beans, potatoes, tomatoes, rocket and remaining mint. Add dressing and toss, then serve.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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