Lamb panzanella

Preparation time: 20 minutes
Cooking time: 5-7 minutes
Serves 4
 
Ingredients

500g lamb leg steaks or 400 g lamb fillet

3-4 tbsp pesto (or tapenade)

10 tbsp rapeseed or olive oil

6 tbsp sherry vinegar

Salt and pepper

100g baguette or ciabatta, preferably a day old and cut into bite size pieces

6 tomatoes, halved and deseeded

2/3 of a cucumber, deseeded and diced

2 sticks of green celery, sliced

2 tbsp capers and/or black olives

½ red onion, sliced
Method
1
Mix the pesto or tapenade, 8 tbsp of oil and the vinegar in a mixing bowl. Season to taste.

2 Place the remaining ingredients, except the oil and lamb, in the bowl. Cover and leave to rest.

3 During this time, brush the slices of lamb with remaining oil and place in a hot frying pan. Cook for 6-8 mins on each side. Season and leave to rest for 2 mins. Slice the meat into strips and add it to the panzanella. Serve immediately.
 
Tip: You can use any leftover cooked lamb for this recipe. Simply cut it into strips and reheat in a frying pan before adding to the salad.
 
Recipe and image courtesy of www.tastyeasylamb.co.uk
 
 
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