Marinated lamb with nutty citrus salad

Marinated lamb with nutty citrus salad

This recipe came from a good friend and is a great summer dish.
Lamb is best marinated the day before, store covered in the refrigerator.

1 Tbsp olive oil
Approx 500 grams lamb fillet or back strap or leg steaks
¼ cup orange juice
¼ cup lemon juice
1 Tbsp balsamic vinegar
¼ cup olive oil (extra)
1 tsp grated lemon rind
Approx 3 cups of torn lettuce (use a variety - red / green)
4 medium oranges segmented
2 medium grapefruit segmented
2/3 cup blanched almonds toasted
4 green shallots, chopped
1 ½ cups firmly packed watercress sprigs or rocket

Heat oil in pan, add lamb in batches, cook until tender, drain on paper towel. 
Slice lamb thinly.
Combine lamb, citrus juices, vinegar, extra oil and rind in bowl, cover and refrigerate several hours or overnight.
Drain lamb but reserve the marinade. 
Combine lamb, torn lettuce, citrus segments, nuts, shallots, and watercress in serving bowl or platter. 
Drizzle with reserved marinade.

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Food Solutions is owned by Fiona Boyle, a NZ Registered Dietitian and a Nutritionist in Tauranga, with over 20 years experience in hospital and private practice settings.

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