Kidspot Kitchen

Kidspot Kitchen

Lamb and cherry salad recipe

This delicious salad is a classic combination of big flavoured lamb with sweet, sweet cherries. Yum!

Category:

Ingredients:

Salad

  • 500g lamb backstraps
  • 10ml (2 tsp) olive oil
  • 2 tsp dried rosemary
  • 2 tsp dried mint
  • 100g (3 cups) baby spinach leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup basil leaves
  • 3 spring onions, finely chopped
  • 300g cherries, pitted and chopped

Dressing

  • 20ml (1 tbsp) extra virgin olive oil
  • 20ml (1 tbsp) red wine vinegar
  • 1 small garlic clove, minced
  • 10ml (2 tsp) honey
  • 10ml (2 tsp) Dijon mustard
  • 20ml (1 tbsp) water

Method:

Marinate backstraps in oil and dried herbs for 10 minutes.

While lamb is marinating, mix together spinach, fresh mint leaves, basil, spring onions and cherries.

Divide among 4 bowls or plates.

Heat a large non-stick frying pan on medium-high and add the backstraps.

Cook for 2-3 minutes on each side.

Remove from the pan and allow to rest on a board for 5 minutes before slicing and dividing among plates.

Mix dressing ingredients in a jar, give a good shake and pour over salad.

Notes:

  • Backstraps are also known as lamb sirloin.
  • Cooking time of 2-3 minutes gives a medium-rare result. Cook for a little longer if you like your steak medium.
  • Recipe written by Jay Rogers from The Moodie Foodie. You can follow The Moodie Foodie on FacebookTwitter or Pinterest.

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