Minted Lamb Salad

A great spring salad

Ingredients

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

Directions

1. Wipe lamb medallions dry and season with black pepper.
2. Heat oil in a frying pan on medium heat.
3. Panfry medallions for about 8 minutes, turning often.
4. Place aside to rest for a few minutes before serving.
5. Meanwhile, combine mint leaves, rocket, tomatoes and yellow pepper in a large bowl.
6. Just before serving toss with a little mint dressing. Pile in centre of serving plates.
7. Slice lamb and place on salad. Serve with hot crusty rolls.