Minted Lamb Salad

A great spring salad.

Ingredients

400 g	Lamb, medallions (Main)
1 tsp	Olive oil
1 to taste	Freshly ground black pepper
2 cups	Wild rocket
1 cup	Mint leaves
1	Pepper, yellow peppers, seeded and thinly sliced
12	Cherry tomatoes, halved

Directions

1. Mint Dressing: 1/2 cup mint and rosemary vinaigrette or traditional vinaigrette2 tbsp finely sliced mint
2. Wipe lamb medallions dry and season with black pepper.
3. Heat oil in a frying pan on medium heat. Panfry medallions for about 8 minutes, turning often. Place aside to rest for a few minutes before serving.
4. Meanwhile, combine mint leaves, rocket, tomatoes and yellow pepper in a large bowl. Just before serving toss with a little mint dressing. Pile in centre of serving plates. Slice lamb and place on salad. Serve with hot crusty rolls.