A refreshing salad featuring marinated lamb strips, rocket, and a variety of fresh vegetables, dressed with balsamic vinegar and olive oil.
Yield: 4
Materials
Salad
- 100 g rocket
- 150 g Lebanese cucumber diced
- 150 g bocconcini cubed
- 20 g basil leaves
- 2 roma tomatoes diced
- 1 red onion diced
- 50 g pulled kalamata olives
- 2 tablespoons balsamic vinegar
- 30 ml olive oil
- garlic aioli (optional)
Lamb
- 4 lamb back straps (1.5 kg total)
- 500 ml olive oil for marinating
- 2 tablespoons basil chopped
- 1 teaspoon cracked pepper
- 2 cloves garlic crushed
Instructions
Preparation
- Combine olive oil, chopped basil, cracked pepper, and crushed garlic to create a marinade.
- Marinate the lamb back straps in the mixture for at least 30 minutes.
- Prepare the salad ingredients: dice the Lebanese cucumber, bocconcini, roma tomatoes, and red onion. Tear basil leaves and prepare kalamata olives.
- Combine all salad ingredients in a large bowl.
- Drizzle with balsamic vinegar and olive oil. Add garlic aioli if desired.
- Cook the marinated lamb as desired (grill or pan-fry).
- Slice the lamb and serve over the salad.
Notes
Adjust the amount of balsamic vinegar and olive oil to taste. Serve immediately for best flavor.
A refreshing salad featuring marinated lamb strips, rocket, and a variety of fresh vegetables, dressed with balsamic vinegar and olive oil.
Notes: Adjust the amount of balsamic vinegar and olive oil to taste. Serve immediately for best flavor.