Cut: Neck fillet
Serves: 2-3
Overall cooking time:
25 mins
Cooking method:
- Toss all the salad ingredients together and turn into a serving dish.
- Dry fry the lamb briskly until it is just cooked. Season with salt and freshly ground black pepper, then pile on top of the salad.
- Mix the dressing ingredients together. Turn the mixture into the frying pan and swirl it around so it heats up and dissolves the frying residue.
- Pour over the salad and serve immediately.