The oil from the marinated goat’s cheese adds an extra depth of flavour to this lamb fillet salad. The cheese we used was marinated in a mixture of olive oil, garlic, thyme and chilli.
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Ingredients
Method
Combine lamb, garlic and oil in a medium bowl.
Cook mushrooms and onion on a heated oiled grill plate (or grill or barbecue) until browned and just tender; season. Remove from heat; cover to keep warm.
Cook lamb on heated oiled grill plate for 10 minutes or until cooked as desired. Remove from heat; rest, covered, for 5 minutes before slicing.
Meanwhile, make spinach pesto dressing. Place ingredients in a small screw-top jar; shake well to combine.
To make green pesto dressing, place ingredients in a small screw-top jar. Shake well to combine.
Place mushrooms and onion in a large bowl with tomatoes, radicchio, rocket and reserved marinating oil; toss gently to combine. Season to taste.
Add lamb to salad; toss to combine. Arrange salad on a large serving platter. Top with crumbled cheese; drizzle with dressing and sprinkle with micro cress.
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