The flavours in this salad are gentle yet refreshing. If you have any flavoured oil like lemon, orange or mandarin, use it here. Serve with crusty garlic bread for a lovely light meal.

Ingredients

• 2-3 lamb striploins
• ¼ cup olive oil
• 1 tablespoon chopped fresh thyme
• grated rind 1 orange

Orange, Olive and Coriander Salad

• 3 oranges, peeled and sliced thinly
• 1 red onion, peeled and thinly sliced
• 2-3 cups baby spinach leaves, washed and trimmed of stalk
• ½-1 cup juicy black olives
• 1 tblsp capers
• 1 clove garlic, minced
• ¼ cup each chopped parsley and coriander
• ½ cup olive oil (extra virgin is nice here)
• 1 tblsp white wine vinegar

Method

1. Place the lamb striploins into a resealable bag with all the marinade ingredients, season well and refrigerate for 30 minutes.
2. Gently toss the orange and red onion slices with the spinach, olives, capers, garlic, herbs, olive oil and vinegar. Season well with salt and pepper and allow to stand for 10 minutes before serving.
3. To cook the lamb heat an oven-proof frying pan until hot and sear the lamb on both sides. Transfer to a 190ºC oven for 8 minutes, (if the strip loins are lovely and thick, allow 10-12 minutes). Remove the lamb from the pan and add the warm juice to the salad. Once the lamb has rested for 5 minutes, carve and serve with the salad.

Cooks Tips

- Striploin is a fabulous boneless cut of lamb that is lean and easy to cook. It is also known as the backstrap, boneless eye of the long loin. If you cannot get it, in its place for this recipe substitute lamb racks, loin chops - grilled or roasted and sliced, or lamb steaks.