Lamb with orange and mint dressing

8 Mar

600g small new potatoes, scrubbed
500g lamb leg or shoulder steaks
3 cups baby spinach leaves
1 red capsicum, roasted, with seeds removed and then sliced
Juice and finely grated zest of
2 oranges
1 tsp paprika
2 cloves garlic, crushed
2 tbsp chopped fresh mint
Salt and freshly ground black pepper

1. Cook potatoes in boiling, salted water until tender. Drain, cool and slice in half.

2. Pan-fry lamb steaks in a little oil for 2 to 3 minutes on each side for medium rare. Set aside to rest for 10 minutes, then slice thinly.

3. Blend dressing ingredients together and season with salt and pepper to taste. Toss warm sliced lamb with potatoes, baby spinach and capsicum, drizzle with dressing and serve.


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