Lamb Fillet with Tomato Mint Salad
Lamb fillet with tomato mint salad is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g New Zealand lamb fillet
- 4 sprigs Rosemary
- 4 sprigs sage
- Pepper
- 125 g bulgur
- 400 g date tomato
- 2 Spring Onions
- 200 g small cucumber (0 small organic cucumbers)
- 150 g sheep cheese
- 2 bunchs flat parsley
- 1 bunch mint
- 1 chili pepper
- 2 large organic lemons
- Salt
- 1 pinch sugar
- 8 tbsp olive oil
Instructions
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1.
Thaw New Zealand lamb fillets according to package instructions. Pat dry with paper towels. Wash rosemary and sage. Remove leaves from stems and roughly chop. Mix chopped rosemary with sage leaves. Coat lamb fillets with herbs. Season with pepper. Place in refrigerator.
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2.
Prepare bulgur according to package instructions. Wash tomatoes and quarter them. Wash spring onions and trim. Slice white and light green parts into fine rings. Dice cucumber. Cube sheep cheese.
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3.
Wash parsley and mint and shake dry. Remove leaves from stems and roughly chop. Finely chop chili peppers with seeds. Wash one lemon and grate dry. Thinly grate zest. Squeeze juice from both lemons. Mix lemon zest, juice, salt, sugar, chili, and olive oil. Combine vinaigrette with bulgur, tomatoes, cucumber, spring onions, sheep cheese, and herbs. Grill lamb fillets on a hot grill all around for about 3 minutes. Serve with tomato mint salad.
