Place the lamb back strap into a container. Pour over the vinegar, oil and a pinch of the mustard seeds. Smear the crushed garlic onto the lamb and leave to marinate for 5 minutes.
Shave the cucumber into long wide ribbons using a vegetable peeler.
Preheat a grill plate. Once hot place the lamb on, garlic side down. Allow the lamb to cook for approximately 5 minutes, then turn over and continue to cook.
Place the slice of ham on the same grill plate until crispy. Remove the ham and the lamb from the heat, allow the lamb to rest.
Shred the crispy ham. Toss the cucumber, spring onions and crispy ham together in a bowl. Dress with a splash of olive oil and white balsamic vinegar.
Slice the lamb diagonally and serve on the salad.
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