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How to make Lamb medallions with potato and avocado salad

Yield = 4
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 sprig rosemary leaves, stripped
  • 400g lamb sirloin steak
  • 2 tablespoons lemon juice
  • 1 clove garlic, crushed
  • 100g baby spinach
  • 1 cup mint leaves
  • 6 baby potatoes
  • 2 avocados
  • Lemon wedges, to serve

Method

  • Step 1 Cook whole potatoes in a medium saucepan of boiling water for 20 mins, until tender. Drain.
  • Step 2 Meanwhile, combine 1 tablespoon oil and the rosemary in a shallow dish. Add lamb, season well and turn to coat. Set aside to marinate for 10 mins.
  • Step 3 Mix together lemon juice, garlic and remaining oil in a bowl. When potatoes are cool enough to handle, peel and slice thickly. Add to lemon mixture and toss gently, to coat.
  • Step 4 Heat a large frying pan or chargrill on high. Cook lamb for 3-4 mins each side, for rare, or until cooked to your liking. Remove from pan, cover loosely with foil and rest for 10 mins, before slicing thickly.
  • Step 5 Add spinach, mint and avocado to potato and toss to combine. Serve with sliced lamb and lemon wedges. Season to taste.