Lamb with Mango & Macadamia Salad

This Is An All Time Favourite Lamb Salad.

With mangoes in season, this is a great refreshing

dinner option for these humid Brisbane nights.

INGREDIENTS (Serves 4 to 6)

1 Tbsp Oil
1kg Lean Lamb Back straps or Boneless Leg Roast
Salt
Pepper

2 Cucumbers, thinly sliced
1 to 2 Mango, cut into 2cm cubes
1/2 Cup Macadamia Nuts
3 Cups Baby Spinach

4 Tbsps Low-Fat Natural Yoghurt
3 Tbsps Fresh Mint, finely chopped

METHOD

Heat a non-stick frying pan over a medium-high heat.

Season the lamb back straps on both sides.

Pour in the olive oil then add the lamb.

Cook for four to five minutes on one side. Turn over and cook for another four minutes, until cooked through.

Transfer to a plate and cover with foil for 10 to 15 minutes. Slice thinly.
Place the cucumber, mango, macadamia nuts and leaves in a bowl.

Whisk together the yoghurt and mint.

Arrange the salad on serving plates.

Top with thinly sliced lamb.

Drizzle the yoghurt dressing over the lamb and salad and serve immediately.


Variation: If you are feeling adventurous: use my lamb marinade for some extra flavour.
http://beccannonsrecipes.blogspot.com/2011/10/marinated-lamb.html