Lamb Zucchini Mint Salad

INGREDIENTS

• 1 lamb backstrap (about 300g)
• 2 cloves of garlic, crushed
• 1 tbsp. chopped mint, plus extra for serving
• 2 tbsp. olive oil, plus extra for drizzling
• 1 large zucchini, cut into strips
• 1 cup of frozen peas, cooked
• 1 bunch of asparagus
• 1 lemon
• Rocket and baby spinach leaves

PREPARATION

1. In a small bowl, add 1 crushed garlic clove, 1 tbsp. of olive oil and the chopped mint. Mix to combine. Season the lamb with a good pinch of salt and pepper then rub the garlic, oil, mint mixture all over the lamb.
2. Preheat the oven to 190˚C. Place an oven-proof, non-stick fry pan on the cooktop and on high heat. Once the pan is hot, add the lamb and cook on each side for a minute to create a nice crust. Transfer the lamb to the pre-heated oven and cook for 2 minutes each side. Remove for the oven and rest for 7-10 minutes.
3. Heat a non-stick chargrill pan over mmedium-highheat. Take your remaining clove or crushed garlic and 1 tbsp. of olive oil, mix to combine and them with a pastry brush, brush the garlic oil over the zucchini slices and asparagus. Grill the vegetables in the pan for 2-3 minutes each side, or until they a lightly charred. Transfer them to a plate and sprinkle with salt and pepper.
4. To assemble the salad, in a large bowl add spinach leaves, rocket, cooked peas, and the chargrilled vegetables. Take a handful of fresh mint leaves, finely shred and add to the salad with a good drizzle of olive oil and a squeeze of lemon juice. Toss to combine. Slice the lamb. Serve the salad on to plates, top with the sliced lamb.