Lamb short loin with avocado and herb salad

Have enough olive oil for rubbing. Serve with sliced mixed varietal summer tomatoes, topped with the finely grated zest of 1 lemon and a crisp green salad.

Ingredients

2	Lamb short loin, (backstrap), trimmed of any silver skin (Main)
2	Ripe avocado, halved, stone removed and peeled (Main)
2 Tbsp	Extra virgin olive oil, or rapeseed oil
1	Lemon, juice only
1 large handful	Coriander leaves
1 large handful	Flat leaf parsley leaves
1 large handful	Basil leaves

Directions

1. Heat a large frying pan over medium-high heat. Rub the lamb short loin with a little olive oil. Place in the pan and cook for 4-5 minutes on each side. Remove from the pan to a warmed plate and season with sea salt and freshly ground black pepper to taste. Cover loosely with foil and a clean tea towel and leave to rest while you make up the avocado and herb salad.
2. Using a fork, lightly crush the avocado flesh on a large plate or in a shallow bowl. Drizzle over olive or rapeseed oil and the lime or lemon juice. Season with sea salt and freshly ground black pepper.
3. Divide the avocado between 4 plates. Slice the lamb and place on each plate along with the herbs.