Ingredients
- 650 gms (21 oz) Boneless lamb loin or fillet
- 0.5 cup (4 fl oz) Balsamic vinegar
- 0.5 cup (4 fl oz) orange juice
- 2 tablespoons Sugar
- 2 tablespoons Oregano leaves
- 8 Small waxy potatoes (Halved)
- 125 gms (4 oz) Salad leaves
Instructions
- Trim the lamb and place in a shallow dish. Combine the balsamic, orange juice, sugar and oregano and pour over the lamb. Allow the lamb to marinate for 10 minutes on each side.
- While the lamb is marinating, boil or steam the potatoes until soft, then rinse under cold water to cool.
- Heat a frying pan over high heat. Remove the lamb from the marinade and cook the meat in the pan for 3-4 minutes on each side. Place on a plate and cover to keep warm. Add the marinade to the pan and cook for 2 minutes.
- To serve, place the salad greens and potatoes on serving plates. Slice the lamb, place on the salad and spoon over the warm pan juices.
Notes
Serves 4.