lamb fillet, salad leaves, tomatoes, olives, sundried tomatoes, shallots, any other greens you’d like to add!
This super quick supper is great for the lighter and warmer nights. I got a fantastic reduced offer on lamb fillet so thought what better than a warm salad?
Start by finely chopping two shallots and gently frying them in the oil from the sun dried tomatoes. While the shallots are frying assemble the salad. Once the shallots are done slice the lamb into medallions, add the shallots to the salad and turn the heat up so the pan is hot. Add a little bit more of the oil from the sun dried tomatoes and fry each medallion for 2-3 minutes either side, but this depends how well done you like your lamb. Serve with a drizzle of balsamic.