This dish of lamb medallions and potato and avocado will be sure to tantalise every tastebud.
- Cook whole potatoes in a medium saucepan of boiling water for 20 mins, until tender. Drain.
- 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.
- 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.
- 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.
- Add spinach, mint and avocado to potato and toss to combine. Serve with sliced lamb and lemon wedges. Season to taste.
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