Lamb and Zucchini Salad – Vic's Meat

Ingredients

• 600g lamb backstrap
• 1 tablespoon finely chopped thyme
• 1 garlic clove, finely chopped
• Finely grated zest and juice of 1/2 lemon
• Extra virgin olive oil, for cooking
• 200g peas
• 1 large handful of wild rocket
• 1 baby fennel bulb, thinly shaved with a mandolin, fronds reserved
• 1 small handful each of torn flat-leaf (Italian) parsley and mint
• 2 spring onions, thinly sliced
• 2 zucchini, thinly sliced into ribbons; use a mix of yellow and green zucchini if available
• 1 tablespoon red wine vinegar