Lamb and Kipfler Salad with Salsa Dressing

Ingredients

1.25kg lamb backstraps

400ml ZoOSh Free Italian Dressing

2kg small kipfler potatoes, scrubbed and cut in half on the diagonal

Olive oil spray

125g feta stuffed green olives, roughly chopped

60g capers, rinsed & chopped

100g baby spinach leaves

100g baby rocket leaves

2 red onions, thinly sliced

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