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Lamb, spinach and avocado salad

Serves 4
Preparation Time 10
Cooking Time 8


600 glamb strips
100 gbaby spinach leaves
100 gsoft lettuce leaves
1large avocado, cut into chunks
2celery sticks, sliced
0.33 cupsun-dried tomato strips
170 g pktgarlic bagel chips, broken into bite size pieces
0.33 cupmayonnaise
2 tbsplemon juice


1Coat the lamb strips in a little oil. Season with salt and pepper. Preheat a non stick pan to moderately hot. Keep the heat at moderately high.
2Cook the lamb in 3 batches. Cook the first side until the first sign of moisture appears on the uncooked side, turn and cook other side of lamb strips. Remove the last batch from the pan and allow the lamb to cool slightly.
3Toss together spinach, lettuce, avocado, celery and sun-dried tomato. Top salad with the warm lamb and bagel chips. Drizzle with combined mayonnaise and lemon juice.


When cooking lamb strips cook the first side until the first sign of moisture appears on the uncooked side. Then turn the strips and cook the other side to complete the cooking.
Best lamb cuts for pan-frying; eye of loin/backstrap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside).

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