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Ingredients

600g lamb loin fillets or lamb backstraps
3 large Desiree potatoes, peeled
1 tablespoon olive oil
1 red capsicum, grilled until skin blackens and blisters, peeled, seed removed and thickly sliced
50g feta, thickly sliced
3 cups (80g) baby spinach leaves
Balsamic vinegar, to serve

Marinade

3 garlic cloves, crushed
1 tablespoon roughly chopped rosemary
Zest and juice of 1 lemon
1 tablespoon extra virgin olive oil

Method

Step 1 Combine all the marinade ingredients in a shallow ceramic or glass dish, then season. Place lamb in the dish, cover and marinate in the fridge for at least 1 hour.
Step 2 Preheat the oven to 220C. Line a baking tray with baking paper.
Step 3 Cut each potato into 10-12 wedges, toss with oil and season. Place fl at-side down in rows on the lined tray, then bake for about 30 minutes until golden.
Step 4 Heat a non-stick frypan over high heat.
Step 5 When hot, remove lamb from marinade and cook, in batches, for 3-4 minutes each side, depending on thickness. Place on a plate, cover and rest for 5 minutes.
Step 6 Divide capsicum, feta, spinach and on top of each salad and pour over the cooking juices. Sprinkle a few drops of balsamic vinegar over the lamb to finish.

Lemon and rosemary lamb salad

How to make Lemon and rosemary lamb salad

Ingredients

Marinade

Method