Warm Lamb Salad with Balsamic Mustard Dressing

I was feeling a bit lazy yesterday, so I re visited an old favourite that can be whipped up really quickly. This would be an ideal dish for Dad to cook on Mother's Day coming up this Sunday. Simple but effective - she'll be delighted to have dinner cooked for her - and it looks like you've slaved over it. And you will pretend you have! The textures and flavours just explode..

Warm Lamb Salad with Balsamic Mustard Dressing

Ingredients:

2 lamb leg steaks, fat removed and sliced into 1/2 inch slices
1 tbsp olive oil
2 tsp. smoked paprika (sweet paprika is fine too)
70g leaves (rocket, lambs leaf, watercress)
10 baby new potatoes, halved
75g green beans, cut into 1 inch lengths
100g cherry tomatoes
a little stale bread for croutons
fresh parsley, for garnish

For the dressing:
2 tbsp. olive oil
1 tbsp. balsamic vinegar
1 clove garlic, crushed
1 tsp Dijon mustard
salt & pepper

Put the lamb strips into a bowl, add 1 tbsp. olive oil and the smoked paprika. Stir to combine, cover and put in the fridge until just before serving. Cut up some stale bread into cubes, drizzle with oil and put in the oven at 200 C for 5 minutes to crisp up. Set to one side.

Boil the potatoes until tender and steam the green beans above the potatoes for the last few minutes of cooking. Drain and cover to keep warm. Make up the dressing from ingredients above. and season with salt & pepper.

Fry the marinated lamb in a hot pan using a little oil until just cooked, put on a plate and cover with foil to rest. Now put the tomatoes in the same pan and cook until they start to burst.

To plate up - cover a large plate with the salad leaves, top with the drained, still warm, potatoes and green beans. Now place on the lamb and tomatoes and scatter over the croutons. Dress the whole thing with the balsamic mustard dressing. Garnish with chopped fresh parsley. Simple but effective!