Crunchy potatoes and beautifully pink lamb make this salad a gourmet treat for all the senses.
- Preheat the oven to 200°C.
- Using your hands, roughly break the potatoes into bite-sized pieces. Toss with a tablespoon of the olive oil, place on a baking tray and roast for 10 minutes or until golden. Add the tomatoes to the tray for the last 5 minutes of cooking. Remove from the oven and set aside.
- Finely chop half the mint. Whisk together 1/3 cup (80ml) olive oil with the red wine vinegar, season with salt and pepper and stir in the chopped mint.
- Heat the remaining oil in a non-stick frypan over high heat. Season the lamb with salt and pepper and seal on all sides. Reduce the heat to medium and cook for a further 2-3 minutes - the lamb should be just cooked but still rare inside. Set aside to rest.
- Thinly slice lamb when cool. In a large bowl, toss with the green beans, potato, tomatoes, rocket and remaining mint. Divide between four serving plates and drizzle with dressing.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set