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Lamb Salad Nicoise

Serving size: 4 serves
Prep time: 30 mins
Cooking time: 20 mins

A fresh flavorsome twist on this classic salad.

Ingredients

  • 2 boneless lamb loins
  • 1 tablespoon olive oil
  • 3/4 pound green beans, lightly blanched and refreshed in chilled water
  • 12 fingerling potatoes, halved and boiled until tender
  • 1/3 cup black olives
  • 2 hard boiled eggs, quartered

Dressing

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Shiraz
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • salt and freshly ground pepper, to taste

Method

  1. Remove sinew from lamb. Heat oil in non-stick pan over medium heat. Sauté lamb for 2-3 minutes each side for medium rare. Cover with foil and allow to rest 5-10 minutes. Lamb can also be chilled to serve as a cold salad.
  2. Place beans, potatoes and olives in a bowl.
  3. Whisk all dressing ingredients together, season with salt and pepper to taste. Reserve 1 tablespoon. Gently toss through the salad.
  4. To serve, slice lamb across the grain. Arrange vegetables and eggs on platter or individual plates. Top with lamb and drizzle with the reserved dressing.

Recipe courtesy of www.australian-lamb.com

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