Lamb and mint salad with potato croutons

Crunchy potatoes and beautifully pink lamb make this salad a gourmet treat for all the senses.

Recipe «Lamb and mint salad with potato croutons» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 12 chat potatoes, boiled until just cooked, cooled, 1/2 cup olive oil, 12 vine-ripened cherry tomatoes, 1/3 cup mint leaves, 2 tbsp red wine vinegar , 2 x 225g lamb backstraps, 200g thin green beans, blanched, 2 cups baby rocket leaves .

Ingredients:

• 12 chat potatoes, boiled until just cooked, cooled 
• 1/2 cup olive oil 
• 12 vine-ripened cherry tomatoes 
• 1/3 cup mint leaves 
• 2 tbsp red wine vinegar 
• 2 x 225g lamb backstraps 
• 200g thin green beans, blanched 
• 2 cups baby rocket leaves 

Instructions

1. Preheat the oven to 200°C.
2. 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.
3. 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.
4. 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.
5. 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.