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Sponsored by: Riverford Organic Vegetables
Blood Orange Salad With Peppered Grilled Lamb
| Published: 4th January 2011 10:01 |
Preparation Time: 15 minutes
Cooking Time: 8 minutes
Serves: 2
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- 1 clove garlic, crushed
- zest ½ blood orange
- 1 tbsp oil for cooking
- 2 boneless lamb steaks
- salt + black pepper
- 2 blood oranges, peeled (take any zest you need before peeling) + thinly sliced (reserve any juice)
- winter salad leaves or a few lettuce leaves
Instructions
- In a small bowl, combine the extra virgin olive oil, balsamic vinegar, garlic and a little reserved orange juice. Brush the lamb with a little oil, season with salt and a good grinding of black pepper and griddle or grill for 3-4 mins on each side. Remove from the heat and leave to rest for a few mins, then slice thinly.
- Toss the oranges, salad leaves and dressing together in a bowl. Serve with the sliced lamb on top.
Courtesy of http://www.riverfordsacrewell.co.uk/
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