Warm Australian Lamb Salad With Sweet Potato Recipes

WARM AUSTRALIAN LAMB SALAD WITH SWEET POTATO

Steps:

• Trim lamb and season with salt and pepper.
• Preheat oven to 375°F.
• To start salad peel and dice the potatoes into ½ inch pieces and toss with the olive oil to coat.
• Place on a baking sheet and cook for 20-30 minutes, until tender and golden brown.
• Heat a barbecue or grill pan to medium high heat and cook lamb for 5 minutes on each side.
• Cover barbecue or transfer lamb to the oven and cook for 8-10 minutes or until medium-rare and internal temperature reaches 130-140°F.
• Cover loosely with foil and allow to rest for 15 minutes.
• To finish the salad, while lamb is resting, whisk the dressing ingredients together and season to taste.
• Toss the arugula, onion and warm potatoes together in a bowl, add half the dressing and mix well.
• Place on a platter or individual plates.
• Slice lamb thinly across the grain and arrange over the salad.
• Scatter with the feta cheese and drizzle with remaining dressing.
• TIP: To butterfly lamb, remove netting from boneless leg and open as flat as possible. Pound or use a knife to open out to desired thinness.

LAMB WITH WARM POTATO & OLIVE SALAD

Steps:

• Cook the potatoes in a pan of boiling, lightly salted water for 10-12 mins, then drain and transfer to a baking sheet to cool.
• Now prepare the lamb. Mix the yogurt with the olive oil and some sea salt to taste. Rub the lamb loin with the yogurt mixture - make sure to cover all sides. Chill in the fridge for 1 hr.
• Heat oven to 200C/180C fan/gas 6. Heat an ovenproof sauté pan and add the rapeseed oil. Sear the lamb on all sides until dark golden brown, then cook in the oven for 7-10 mins or until medium-rare. Remove and leave to rest for 5 mins.
• To finish the potato salad, cut the cooled potatoes into thick slices. Heat the olive oil in a frying pan over a medium heat, add the potato slices and fry for 10 mins or until golden brown. Transfer the potatoes to a bowl, mix with the olives, yogurt and vinegar, and add salt to taste. Serve warm with the sliced lamb loin and the leaves.

WARM LAMB AND NEW POTATO SALAD

Steps:

• Scrub potatoes but do not peel, and boil 10 to 15 minutes, depending on size.
• Trim excess fat from chops and brown on both sides in heavy skillet until medium rare. Cut meat into thin strips and set aside.
• Whisk oil and vinegar in bowl large enough to hold all of the ingredients.
• Beat in the marjoram, parsley, capers and mustard. Season with pepper.
• When potatoes are cooked, drain and cut in halves or quarters, depending on size, and add to dressing along with lamb, mushrooms and onion.
• Tuck lettuce under lamb-and-potato mixture. Decorate with cherry tomatoes. Serve with dense country bread. Raisin nut bread and Italian whole grain bread are good choices.