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Roast Fillet of Lamb Salad
Yields1 ServingPrep Time15 minsCook Time20 mins

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Recommended CADAC cooking surface: Paella pan
1

Coat the lamb fillets well with all ingredients except oil and salad leaves. Set aside for at least 10 minutes.

2

Heat a Paella Pan over high heat. Fry the fillets in oil for 4-5 minutes. Remove and rest the meat until ready to use. Slice the fillets into thin strips. Toss with salad leaves.

3

Season with more salt and pepper and add more mint leaves to make a minty salad.

 600-800g loin fillets of lamb
 1 large clove garlic, chopped
 a handful of fresh mint, chopped
 1-2 teaspoons ground cinnamon
 1-2 teaspoons ground cumin
 1-2 teaspoons cayenne pepper
 1 sprig rosemary, chopped
 2 tbsp lemon juice
 salt
 pepper
 4 tbsp olive oil
 salad leaves