Grilled Lamb, Shallot And Baby Leaf Salad

1. 1

   Boil, steam or microwave sugar snap peas until tender then drain.

2. 2

   Meanwhile, preheat grill and oil grates. Grill lamb and shallot until lamb is cooked to your liking and shallot is tender. Cover lamb and let rest for 5 mins. Slice thinly.

3. 3

   To make the mint dressing, blend or process mint and garlic until smooth. With the motor operating, gradually add oil in a thin, steady stream and blend until smooth. Stir in vinegar and sugar.

4. 4

   Combine sugar snap peas, lamb, shallots, dressing and mixed greens in a large bowl and toss to combine. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.