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  1. Home
  2. main course salads

Lamb & Orange Salad

Friday night supper - by Amy Sinclair
  • 25 Mar 2019
Lamb & Orange Salad
Prep: 10 Minutes - Cook: 5 Minutes - Easy - Serves 2
Proudly supported by

This superhealthy lamb & orange salad is high in vitamin C and 2 of 5-a-day.

Ingredients

2 x 150g lamb leg steaks, trimmed of all fat

2 small oranges (blood oranges are good)

1 carrot, coarsely grated

2 large handfuls winter salad leaves

small bunch flat-leaf parsley, leaves only

For The Dressing

1 tbsp olive oil

1 tsp balsamic or sherry vinegar

1 small garlic clove, crushed

Method

  1. Heat a griddle until very hot. Rub the lamb steaks with a drop of oil, season, then cook for 5 mins, turning once for a medium steak. Cover with foil and set aside to rest. Cut away the skin and pith of the oranges and thinly slice. Drain off the excess juices. 

  2. Whisk together the dressing ingredients and season to taste. Drain any meat and orange juices into the dressing, then toss with the carrot, oranges, leaves and parsley. Slice the lamb and serve on top of the salad. 

PER SERVING 

346 kcalories, protein 32g, carbohydrate 15g, fat 18g, saturated fat 5g, fibre 115g, added sugar none, salt 0.57g

  • quick lamb recipe
  • main course salads
  • 20 minute meals
  • Warm salad recipe
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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