Sliced Lamb with Salad Leaves
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 18 ozs Lamb loin (fat trimmed)
- 21 ozs potatoes (quartered)
- 2 red peppers (quartered)
- 2 cups mixed salad (e. g. rocket, sorrel, baby box choy, torn into bite-sized pieces)
- 1 cup Mozzarella
- 1 tsp Curry powder
- olive oil
- 2 Tbsps lemon juice
- 2 Tbsps Wine vinegar
Preparation steps
1.
Heat the oven/grill to 220°C (200°C in a fan oven), 425°F, gas 7.
2.
Place the peppers on a baking tray lined with baking paper. Grill until the skin blisters and blackens. Remove from the grill, cover with a damp cloth and leave to cool. Then peel and slice.
3.
Season the potatoes with salt and ground black pepper. Place them on a baking tray and sprinkle with olive oil. Reduce the temperature to 200°C (180°C in a fan oven), 400°F, gas 6 and roast the potatoes for 20-25 minutes, turning occasionally.
4.
Season the meat with salt and ground black pepper. Heat the olive oil in a pan and quickly brown the meat on all sides. Remove from the pan and place on the baking tray with the potatoes for the last 5-8 minutes of cooking time.
5.
Mix the curry powder with 3 tablespoons oil and brush it onto the potatoes. Continue cooking until done.
6.
Mix the lemon juice with the wine vinegar and 4 tablespoons olive oil. Toss the salad with the dressing and season with salt and ground black pepper.
7.
Divide into 4 bowls and add the mozzarella. Slice the meat thinly and place it on top of the salad with the potatoes. Add the pepper and serve immediately.
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