Warm Lamb Tenderloin Salad

Recipe courtesy of the Meat and Livestock Australia.

Recipe Ingredients:

2 to 3 lamb tenderloins
2 tablespoons olive oil - divided use
1 1/2 tablespoons balsamic vinegar
8 small salt potatoes, quartered
1/2 cup cherry tomatoes, halved
1 package spinach leaves

Cooking Directions:

1. Boil salt potatoes for 15 minutes until tender.
2. Heat 2 teaspoons of olive oil in a frying pan over medium-high heat. Brown lamb for about 3 minutes each side, or until just cooked. Set aside to rest for 5 minutes.
3. Add the remaining oil and balsamic vinegar to the pan, stir to combine and remove from heat.
4. Slice the tenderloins. Combine warm lamb with potatoes and remaining ingredients.
5. Pour warm dressing over salad and toss. Season with salt and pepper to taste.

Makes 4 servings.

Recipe and photograph courtesy of the Meat and Livestock Australia.