Lamb, Butter Bean & Rocket Salad

This is a delicious salad and so easy to make.

1 tbs olive oil
2 cloves garlic, crushed
2 tsp chopped fresh rosemary
2 (about 250g each) lamb eye of loin (backstraps)
2 x 300g cans butter beans, rinsed & drained
250g (1 punnet) cherry tomatoes, halved
1 bunch rocket, ends trimmed, washed, dried & torn
1 small red onion, cut into thin wedges

Balsamic Dressing
60ml (1/4 cup) extra virgin olive oil
1 tbs balsamic vinegar
1 tbs fresh lemon juice
pinch of sugar
salt & ground black pepper, to taste

Combine olive oil, garlic and rosemary in a shallow dish. Add the lamb and turn to coat well. Heat a large frying pan over medium heat. Add the lamb and cook for 3-5 mins on each side for medium or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside for 5 mins to rest.

Meanwhile, to make dressing, whisk the extra virgin olive oil, vinegar, lemon juice, sugar, salt and pepper together in a large bowl.

Thinly slice lamb and add to the dressing with the butter beans, cherry tomatoes, rocket and red onion, and toss gently to combine.

Serves 4