Ingredients
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1 pack Silver Fern Farms Lamb Medallions
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1 Tbsp olive oil
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1 orange
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3.5oz green olives, pitted and sliced
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2 stalks celery, finely diced
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1 clove garlic, crushed
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1 red chili, finely chopped
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3 Tbsp chopped parsley
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2 Tbsp olive oil
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1 Tbsp red wine vinegar
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Baby spinach leaves or rocket to serve
General
Orange, Olive and Herb Salsa
Method
Step 1
Remove the Silver Fern Farms Lamb Medallions from the pack, cover with paper towels and stand for 10 minutes.
Step 2
To prepare the salsa, peel and segment the orange, holding it over a bowl to catch the juice. Add the olives, celery, garlic, chili and parsley. Stir in the olive oil and vinegar. Season to taste and set aside.
Step 3
Rub the olive oil all over the medallions and season with salt and cracked pepper.
Step 4
Heat a frying pan or barbecue over medium-high heat. Cook the medallions for 3-4 minutes on each side for medium rare. Remove from the heat. Cover loosely with foil and set aside for 5-10 minutes to rest.
Step 5
Slice lamb across the grain and serve with the salsa and baby spinach leaves.
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