Categories: lamb, salad

Ingredients

• 500g lamb fillet
• 3 cloves garlic, peeled and minced
• 1 1/2 tsp dried oregano
• 1/4 cup olive oil
• 1 tsp ground black pepper
• 1 aubergine, cut into finger-size pieces
• 1 punnet cherry tomatoes, halved
• 4-5 spring onions, trimmed and chopped
• 10 sundried tomatoes, halved
• 1/2 cup good vinaigrette
• 6 tsp dried basil

Directions

1. Toss the lamb fillets, garlic, oregano, olive oil and black pepper together. Cover refrigerate for 2-3 hours.

2. (Optional)Toss the aubergine pieces with extra olive oil and pan fry in a hot frying pan or grill pan until they are well browned and softened. Place in a bowl with the cherry tomatoes, spring onions, sundried tomatoes, basil and vinaigrette. Season with pepper and salt and toss well to combine. Set aside. OR just any fresh green salad will do.

3. Heat a frying pan or grill pan and when hot add the lamb fillets and cook over a high heat turning to brown evenly. Cook for only 4-5 minutes until the fillets are medium rare. Remove from the pan and stand for 2-3 minutes before slicing thickly.

4. Toss the lamb fillets and any juices that have collected through the salad.

5. rve on its own, or on toasted foccacia/ciabatta bread, drizzled with olive oil. If served on its own, serves 2. If served with bread, probably 4.

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