Peppered Lamb Potato Salad |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is your meat & vege thrown into a great all in one salad - it's very tasty and filling. I usually add more garlic - just because we love garlic. This was from a 1997 WW 'Eat for Energy' pullout. Dressing can be made a day ahead. Ingredients:
500 g lean lamb fillets |
1 tablespoon cracked black pepper |
1 kg baby new potato, halved |
4 green shallots, chopped |
250 g english spinach, shredded |
1/2 cup fresh basil, shredded |
1 tablespoon grainy mustard |
1/2 cup white vinegar |
2 tablespoons olive oil |
2 teaspoons brown sugar |
1 clove garlic, crushed |
Directions:
1. Trim any fat from lamb.
2. Combine lamb and peppercorns in a bowl.
3. Add Lamb, in batches to heated grill or BBQ; cook until brown (and your likeness ie; Medium) and tender.
4. Slice Lamb.
5. Boil, Steam or Microwave Potatoes until tender.
6. Dressing: Combine all ingredients in jar; shake well.
7. Combine hot potatoes with lamb, shallots, spinach, basil and dressing in a bowl; toss gently.
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