Lamb and rhubarb? YEP, we’re here to tell you that they are a dreamy combination in this Lamb & Rhubarb Salad. Also featuring fresh avocado and mandarin, this salad is perfect for spring!
Preparation time : 50 Minutes
Serves : 4
Ingredients :
- 450g lamb steaks
- 450g rhubarb stalks, chopped
- 2 tbsp honey
- 2 avocados, diced
- 2 mandarins
- 3 cups baby spinach
- 1 tbsp lime juice
- ½ tbsp olive oil
- Feta, crumbled
Method :
- Remove the lamb from the fridge and allow to bloom for 15 mins. Meanwhile, pre-heat the oven to 200C fan-forced.
- Toss the rhubarb with a little olive oil and drizzle with the honey. Roast for 15 mins, tossing once halfway through cooking.
- Season the lamb with salt and pepper. Coat with olive oil. Heat a fry pan to medium-high and cook the lamb on each side for 4 mins, or until seared but still blushing. Remove lamb from the pan and allow to rest for 10 mins before slicing.
- Toss the baby spinach, rhubarb, avocado, and mandarin together with the lime juice and olive oil. Top with the sliced lamb and crumbled feta.
- Season with more salt and pepper, then serve.
This recipe by A Better Choice !
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