Lamb Caesar Salad

Try this quick, classic salad made with lamb leg cubes, salad leaves, croutons, Parmesan cheese and an anchovy dressing.  Perfect for a midweek supper dish.

Prep Time: 15 mins

Cook Time: 20 minutes

Serves: 4 people

Ingredients

  • 4 x 150g lean lamb leg steaks, cut into cubes
  • 1 teaspoon rapeseed or olive oil

  • For the anchovy dressing:

  • 4 tablespoons rapeseed or olive oil
  • Large handful fresh parsley leaves
  • 2 teaspoons Dijon mustard
  • Juice of ½ lemon
  • 6 anchovies in oil, drained

  • For the salad:

  • 1 large Cos or Romaine lettuce, rinsed and roughly torn
  • 1 x 100g bag prepared bread croutons
  • 1 punnet fresh cress
  • 25g Parmesan shavings, to garnish

Method

  1. To prepare the dressing; pour the oil into a food processor or blender. Add the parsley, mustard, lemon juice, 3 tablespoons warm water, anchovies and seasoning.

  2. Mix until you have a smooth sauce. Adjust the seasoning and lemon juice, if required.

  3. Heat a non-stick griddle or plain frying pan without oil for 2-3 minutes. Brush the lamb cubes with oil, season and cook, tossing occasionally for 3-4 minutes or until any meat juices run clear.  Transfer to a warm plate and leave to rest for 1-2 minutes.

  4. .Meanwhile, to prepare the salad; put all the ingredients in a large bowl with the lamb and any meat juices.  Toss gently and drizzle over the anchovy sauce.

  5. Garnish with the Parmesan and serve immediately.