Marinated Lamb, Spinach & Sweet Potato Salad

This salad is extremely versatile from a great weeknight dinner 

to a casual weekend lunch with friends.

It is a delicious summer meal that never fails to impress

as it’s so aromatic and bursting with flavour and colour.

A great side salad for any meal even without the lamb.

Great Side Salad without the Lamb

INGREDIENTS (Serves 4)

500g Sweet Potato, peeled, cut into 1cm cubes
Olive Oil Spray
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Garlic Clove, minced
1 Tbsp Olive Oil 
600g Lamb Backstrap
80g Baby Spinach
1/2 Salad Onion, thinly sliced
2 Tbsps Pitted Kalmata Olives
1/4 Cup Walnuts Pieces 
40g Feta Cheese, crumbled

Dressing
2 Tbsps Olive Oil
2 Tbsps White Wine Vinegar
1 Tbsp Honey


METHOD

Preheat oven to 180°C/160°C fan-forced.

Combine oil, garlic, cumin and coriander in a shallow dish. Season with salt and pepper. Brush over lamb backstraps until well coated.
(If you have time allow the lamb to marinate in the fridge for up to 2 hours)

Meanwhile, line a large baking tray with baking paper. Place potato, in a single layer, on tray.

Spray with olive oil. Season with salt and pepper.

Roast for 25 to 30 minutes or until golden and tender. Set aside.

Place a large non-stick frying pan over a medium-high heat. Cook lamb, for 2 minutes each side.

Place into the  hot oven and cook for about 4 mins for medium rare, or to your liking.

Transfer to a plate. Cover with foil. Set aside for 5 minutes. Thinly slice on the diagonal.

Meanwhile, to make dressing: place oil, vinegar and honey in a bowl. Whisk to combine.

Prepare the salad by combining spinach, onion, olives, walnuts, feta, and sweet potato in a large bowl.


To Serve:

Arrange the salad on a large serving platter. Drizzle with dressing. Top with sliced lamb.

Serve immediately.