Recipe - Salad Of Lamb

4 small Lamb fillets
2 tablespoon Light olive oil
4 Good handfuls of mixed salad
leaves; (rocket, frissee
and
Radicchio)
2 Leaves of mint; chopped
2 Sprigs dill; chopped
6 Basil leaves; chopped
2 Sprigs coriander; chopped
1 lg Shallot; peeled and finely
; minced
2 tablespoon Balsamic vinegar
2 tablespoon Water
6 tablespoon Olive oil

VEGETABLES
1 small Leek; rinsed and cut into
; fine strips
1 small Red pepper; cut into cubes
1 small Courgette; cut into cubes
50 ml Olive oil
Oil for deep frying

Wash and dry all of the salad leaves. Set aside. Heat the oil in a deep
fryer to 180C. Deep fry the leeks until lightly browned and crisp then
drain them on absorbent paper, deep fry the parsley directly afterwards and
drain.

Saut‚ the lamb fillets in the olive oil for about 2 minutes each side,
season well and keep warm.

Make a vinaigrette with the balsamic vinegar, water and olive oil, toss the
salads, herbs and shallots through this and season well with salt and
pepper.

Serve the salad with the lamb, vegetables and a few swirls of olive oil and
balsamic vinegar around the outside.

DISCLAIMER© Copyright 1996 SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.