Warm lamb, beetroot & lentil salad

This lamb salad is quick, easy and tastes like it has been prepared in a gourmet kitchen. Perfect!

Recipe «Warm lamb, beetroot & lentil salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 x 250g lamb backstraps, Olive oil spray, 1 tbsp dried oregano, 2 tbsp olive oil, 1/2 red onion, thinly sliced , 450g canned baby beetroot, rinsed, drained, quartered, 400g can lentils, rinsed, drained, 2 tbsp red wine vinegar , 4 cups baby spinach leaves.

Ingredients:

• 2 x 250g lamb backstraps 
• Olive oil spray 
• 1 tbsp dried oregano 
• 2 tbsp olive oil 
• 1/2 red onion, thinly sliced 
• 450g canned baby beetroot, rinsed, drained, quartered 
• 400g can lentils, rinsed, drained 
• 2 tbsp red wine vinegar 
• 4 cups baby spinach leaves 

Instructions

1. Spray the lamb backstraps with olive oil spray, season with sea salt and freshly ground black pepper, then rub with the dried oregano.
2. Heat 1 tablespoon oil in a frypan over high heat. Cook the lamb backstraps for 4 minutes each side for medium, or until cooked to your liking. Remove the lamb from the pan, cover loosely with foil and set aside to rest for 5 minutes.
3. Meanwhile, return the pan to low heat and add the remaining olive oil. Add the sliced red onion, quartered beetroot and drained lentils to the pan. Toss gently for 2-3 minutes until heated through. Add the vinegar, then season to taste with a little sea salt and freshly ground black pepper.
4. Thinly slice the lamb backstraps, then place in a large bowl with the baby spinach leaves. Add the warm beetroot and lentil mixture and gently toss to combine.
5. Divide the salad among 4 serving plates and serve immediately.