Lamb Salad with Mint and Dill

07. August 2005 Lamb + Veal 0

I know I have a lot of favorites, but this is really one of them. I loved the fact that a dish with game can still be fresh and light just by adding mint leaves and julienned summer vegetables.

lamb fillets
1 medium red onion, sliced thinly
half a red bell pepper, julienned
half a green bell pepper, julienned
half a cucumber, julienned
handful of fresh mint, finely chopped
handful of fresh dill, roughly chopped
fresh lemon juice
2 garlic cloves, crushed and finely chopped
salt, pepper, olive oil

1. Combine the vegetables in a large bowl with the mint and dill.
2. Heat a frying pan, add olive oil. When oil is hot, fry lamb fillets until tender but still pink, about 2-3 minutes per side. Remove from pan and allow to cool. Set aside for about 5 minutes. When cool, thinly slice the lamb and toss in the salad.
3. In a screw-top jar, combine lemon juice, garlic and olive oil. Season with salt and pepper. Shake well. Pour in salad and toss lightly.