Marinated Lamb and Mango Salad

Prep Time: 20 Minutes

Cook Time: 6 Minutes

Ready In: 26 Minutes

Servings: 3

This is the most beautiful salad ever!! It's simple to prepare and tastes incredible.

Ingredients:

3 -4 lamb fillets (back straps are fine too)

4 tablespoons ketjap manis (sweet indonesian soy)

1 -2 crushed garlic clove

2 teaspoons grainy mustard

2 shallots, finely sliced (optional)

1 sprig rosemary, leaves only, roughly chopped

2 sprigs fresh thyme leaves

1/2 fresh red chile, finely chopped

salt & fresh ground pepper

100 g mixed lettuce leaves

100 g semi dried tomatoes

1/2 red onion, finely sliced

feta cheese (type and amount optional)

1 fresh mango, flesh from

2 tablespoons olive oil

Directions:

1. Remove sinew from Lamb fillets and cut to size. About 8-10cm in length is perfect.
2. Combine ingredients for the marinade and pour over lamb making sure fillets are totally coated. Marinating for a minimum of 2-3 hours is preferable. Overnight even better.
3. Place lamb in a hot non stick pan or griddle (save as much of the marinade in the bowl as possible) and cook on a medium heat turning only once for around 2 minutes on each side. Medium rare is best. There is no need to oil your pan.
4. Remove from pan and allow to stand for 3-4 minutes before slicing. This will allow enough time to toss your salad.
5. Combine salad ingredients saving half the feta and drizzle with a little olive oil. Top with sliced lamb fillets and pour the remaining marinade over the top. Crumble remaining feta as a garnish and serve.
6. Lovely!

By RecipeOfHealth.com