Herbed lamb with cauliflower salad
2 tablespoons olive oil 3 (200g each) lamb backstraps 1 tablespoon lemon rind, finely grated 1 tablespoon thyme, coarsely chopped 1/2 cup flat-leaf parsley, finely chopped 2 tablespoons lemon juice 2 teaspoons Dijon mustard 1 tablespoon pine nuts, toasted 1/2 cauliflower, shaved 60g baby spinach Leaves 1 tablespoon currantss
1. Heat half the oil in a frying pan over high heat. Cook the lamb for 2-3 mins each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 2 mins to rest. 2. Meanwhile, combine lemon rind, thyme and two-thirds of the parsley on a shallow plate. 3. Press the rested lamb into the herb mixture and roll to evenly coat. Thickly slice. 4. Combine lemon juice, mustard and remaining oil in a large bowl. Add the pine nuts, cauliflower, spinach, currants and remaining parsley. Toss gently to combine. Serve lamb with cauliflower salad.