This quick and easy salad will work with any season. It’s also a fantastic way to use up leftover roast lamb!
4 Trim Lamb steaks
2 tblsp olive oil
1 1/2 tblsp balsamic vinegar
500g boiled chat potatoes, quartered
1 punnet cherry tomatoes, halved
1 red capsicum, thinly sliced
200g baby spinach leaves
Heat 2 tsp olive oil in a frying pan over medium-high heat. Cook Lamb steaks for about 3 minutes each side. Set aside to rest for 5 minutes.
Add the remaining oil and balsamic vinegar to the pan, stir to combine and remove from heat.
Slice the Lamb steaks. Combine the warm Lamb with remaining ingredients. Pour warm dressing over salad and toss. Season with salt and pepper to taste.
Use strips of left-over roast Lamb in place of the cooked Trim Lamb steaks. Toss with a dressing of 1 1/2 tblsp olive oil, 2 1/2 tblsp lemon juice, 1 tsp wholegrain mustard and salt and pepper to taste.
Try Trim Lamb eye of loin (backstraps) or Trim Lamb fillet instead of the Trim Lamb steaks.