Salad of lamb fillet with crisp vegetables and herbs

4 servings

Ingredients

Quantity Ingredient
4 smalls Lamb fillets
2 tablespoons Light olive oil
4 Good handfuls of mixed salad leaves; (rocket, frissee and
Radicchio)
2 Leaves of mint; chopped
2 Sprigs dill; chopped
6 Basil leaves; chopped
2 Sprigs coriander; chopped
1 large Shallot; peeled and finely
; diced
2 tablespoons Balsamic vinegar
2 tablespoons Water
6 tablespoons Olive oil
1 small Leek; rinsed and cut into
; fine strips
1 small Red pepper; cut into cubes
1 small Courgette; cut into cubes
50 millilitres Olive oil
Oil for deep frying

Directions

VEGETABLES

Wash and dry all of the salad leaves. Set aside. Heat the oil in a deep fryer to 180C. Deep fry the leeks until lightly browned and crisp then drain them on absorbent paper, deep fry the parsley directly afterwards and drain.

Saut‚ the lamb fillets in the olive oil for about 2 minutes each side, season well and keep warm.

Make a vinaigrette with the balsamic vinegar, water and olive oil, toss the salads, herbs and shallots through this and season well with salt and pepper.

Serve the salad with the lamb, vegetables and a few swirls of olive oil and balsamic vinegar around the outside.

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Carlton Food Network

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