Summer lamb salad

Name: Summer lamb salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 lamb backstraps; Extra virgin olive oil; 2 tbs chopped basil, plus leaves to serve; 4 sprigs vine-ripened cherry tomatoes; 400g can cannellini beans, rinsed, drained; 1/2 red onion, finely chopped; 1 garlic clove crushed; 1 tbs black olive tapenade; Juice of 1/2 lemon

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Cost: $8.73 /serving

Author : delicious. team

summer easy entertaining easy

Ingredients

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Instructions

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Step 1

Preheat oven to 190°C. Brush lamb with oil and season. Roll in chopped basil to coat. Heat a non-stick frypan over medium-high heat, then brown lamb on all sides for 1-2 minutes. Transfer to a baking tray with the tomatoes. Season tomatoes and drizzle with more oil, then cook both in the oven for 5-8 minutes until the lamb is cooked but still pink in the centre, and the tomatoes have started to split. Leave lamb to rest for 5 minutes, then slice thickly.

Step 2

Meanwhile, mix remaining ingredients in a bowl with extra basil leaves and 2 tbs olive oil. Season to taste, then divide among plates and serve with the lamb and tomatoes.