Grilled Mountain Lamb in a Salad

Mountain Lamb SaladMention lamb to most people and it is likely to summon up images of spring - green fields and daffodils, with fluffy lambs gambolling around – but, tasty as tender young lowland lamb may be in spring and summer, there’s a completely different and more characterful variety that comes into season later in the year: mountain lamb.

This is a delicious and quick recipe to use mountain lamb in a salad.

Serves 2

• 1 rack of lamb
• 2 tablesp. oil
• 2 cloves garlic, crushed
• 2 tablesp. chopped fresh herbs
• Salt and black pepper
• Mixed salad leaves

To Cook

Start by preparing the lamb. Remove the fillet/eye of the meat from the bone and trim off all the fat. Discard the fat, but keep the bones and trimmings for stock to make lamb gravy. Cut the lamb into six small steaks. Place in a shallow dish. Mix the oil, garlic, herbs and seasoning together. Spoon half this mixture over the lamb. Heat the griddle pan or grill until very hot. Cook the lamb steaks according to your preference.

Serving Suggestions

Mix the salad leaves with remaining oil and herb mixture. Place on a the serving plates with the lamb steaks and serve with the cooking juices or a little lamb gravy

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