Photography: Dean Wilmot

By Mandy Sinclair

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Special options: Kid friendly, Low Carb
Course: Lunch, Main
Favourite flavours: Easy recipes, Lamb

Lamb and zucchini salad

INGREDIENTS

1 tablespoon olive oil
2 lamb backstraps (sirloin)
100g baby rocket
50g snow pea sprouts, trimmed
½ cup chervil
2 zucchini, trimmed, cut into ribbons, blanched

Walnut dressing
¼ cup (60ml) walnut oil
¼ cup (25g) walnuts, toasted
2 teaspoons lemon juice
1 green onion (shallot), chopped
1 teaspoon dijon mustard

METHOD

1. Rub oil into lamb and season well. Cook lamb on a preheated chargrill or barbecue for 3-4 minutes each side, until cooked to your liking. Remove from heat, cover loosely with foil and set aside to rest for 10 minutes before slicing.

2. Meanwhile, to make walnut dressing, place all ingredients in a food processor and process until well combined. Season well.

3. Place rocket, snow pea sprouts, chervil and zucchini in a large bowl. Add dressing and sliced lamb and toss to combine. Serve.