Serves: 2

Lamb and Mint Salad

Prep Time: 10 min
Cooking Time: 5 min


  • 1 tsp olive oil
  • 2 trim lamb leg steaks
  • salt and pepper
  • 1 1/2 cups green beans, blanched
  • 1 punnet cherry tomatoes, halved
  • 1 1/2 cups rocket leaves
  • ¼ cup mint leaves, chopped
  • ¼ cup olive oil
  • 2 Tbsp red wine vinegar


  1. Heat the oil in a non-stick frying pan over high heat.
  2. Season the lamb with salt and pepper and seal on both sides. Reduce heat to medium and cook for a further 2-3 minutes. Set aside to rest.
  3. In a large bowl place beans, tomatoes, rocket and mint. Slice the lamb into thin strips and add to the bowl. Toss gently.
    For the mint dressing:
  4. Whisk together the oil and the vinegar, season with salt and pepper and stir in the mint.
  5. Distribute the salad between 2 serving plates and drizzle with mint dressing.

Suitable for;

FAST startY
Body trimmingY

During Trimsition and Body Trimming phases add 1 serve of starchy carbohydrates per person.