Salad of grilled lamb - Stephanie Alexander
One of the best lamb cuts is the boned middle loin of lamb, sometimes known as rib-eye or backstrap. This choice piece of meat can be sautéed, poached or cut into medallions and grilled, but best of...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stephaniealexander.com.au.
Ingredients
- 2 middle loins of lamb, boned
- extra-virgin olive oil
- salt
- freshly ground black pepper
- 4 handfuls salad leaves, washed and dried
- ⅓ cup Pesto, or Anchovy Butter (recipes in the Cook’s Companion App and book)
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