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.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set