Grilled Lamb Salad

GF, DF* - serves 4

INGREDIENTS:

MARINADE:

• 500g lamb steaks

• 3 tbsp olive oil

• 1 tbsp rosemary

• 1 tsp finely chopped mint

• 1 tsp thyme

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 garlic clove, minced

SALAD:

• 4 big handfuls lettuce or a mix of lettuce and rocket

• 125g beetroot, diced

• 250g cherry tomatoes, halved

• 1 cup diced cucumber

• 1/4 red onion, sliced

• 3 tbsp goats cheese or feta*

  (use vegan cheese if needed)

• Balsamic vinegar to drizzle

METHOD:

1. Add all the marinade ingredients into a bowl and mix together. Add in the lamb steaks and coat evenly. You can let this marinade overnight or for at least 30 mins- 1 hour in the fridge.

   (bring out 15 minutes before cooking to come to room temp)

2. Heat a fry pan or griddle pan to a medium heat. Add the lamb steaks and cook each side for a few minutes or until golden and cooked to your liking. I like mine just blush on the inside.

3. Set aside, cover with foil and let rest for a few minutes.

4. While this rests, assemble your salad mixing it well before drizzling over 1-2 tbsp balsamic vinegar (depending on how you like it).

   *Toss through some extra mint leaves if you have them

5. Slice the lamb and add on top.