• 2 lamb eye of loin/backstraps

  • 200g baby rocket

  • Half punnet red cherry tomatoes, halved

  • Half punnet yellow cherry tomatoes, halved

  • 2 Lebanese cucumbers, diced

  • 200g baby green beans, trimmed, blanched


  • 1.

    Brush the lamb with oil and season with salt and pepper. Preheat a non-stick pan to moderately hot.

  • 2.

    Cook one side of lamb until the first sign of moisture appears, then turn once and cook until done to your liking. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm. Remove lamb from the heat, cover loosely and allow to rest for 3 minutes.

  • 3.

    While the lamb rests, divide the rocket, tomatoes, cucumber and beans between four serving plates. To

  • 4.

    Serve, slice the lamb diagonally and place on top of each salad.


Tip: You can replace the eye of loin/ backstraps with lamb fillet/tenderloin, lamb round or topside steaks.

This information has been issued by Hausmann Communications on behalf of Meat & Livestock Australia. For more recipe suggestions please go to

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