Lamb and Kipfler Salad with Salsa Dressing
- Prep:20 Min
- Cook:35 Min
- Yields:10 Servings
- MARINATE lamb in half the ZoOSh Free Italian dressing for 1 hour.
- PLACE the potatoes on a lined baking tray, spray with oil and bake at 200°C for 30-35 minutes until golden and tender.
- DRAIN excess marinade from the lamb and cook on a preheated grill until browned but still pink inside. Rest for 5 minutes then thinly slice.
- COMBINE olives, parsley, capers and the remaining dressing in a large bowl. Add the spinach, rocket, onion and potatoes and toss to coat. Serve salad topped with lamb slices
How to order products in this recipe
How to order