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Name: Salad of Lamb Fillet with Crisp Vegetables And Herbs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 sm Lamb fillets; 2 Sprigs coriander; chopped; 2 tb Balsamic vinegar; 6 tb olive oil; ; fine strips; 6 Basil leaves; chopped; ; diced; 2 Sprigs dill; chopped; 2 tb Light olive oil; Oil for deep frying; 1 sm Red pepper; cut into cubes; 2 Leaves of mint; chopped; 1 lg Shallot; peeled and finely; 1 sm Courgette; cut into cubes; 4 Good handfuls of mixed salad; Radicchio); 2 tb Water; 1 sm Leek; rinsed and cut into; 50 ml olive oil

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INGREDIENTS

4 sm Lamb fillets
2 Sprigs coriander; chopped
2 tb Balsamic vinegar
6 tb olive oil
; fine strips
6 Basil leaves; chopped
; diced
2 Sprigs dill; chopped
2 tb Light olive oil
Oil for deep frying
1 sm Red pepper; cut into cubes
2 Leaves of mint; chopped
1 lg Shallot; peeled and finely
1 sm Courgette; cut into cubes
4 Good handfuls of mixed salad
Radicchio)
2 tb Water
VEGETABLES
1 sm Leek; rinsed and cut into
50 ml olive oil

Servings

INSTRUCTIONS

Wash and dry all of the salad leaves. Set aside. Heat the oil in a deep fryer to 180C. Deep fry the leeks until lightly browned and crisp then drain them on absorbent paper, deep fry the parsley directly afterwards and drain. saute the lamb fillets in the olive oil for about 2 minutes each side, season well and keep warm. Make a vinaigrette with the balsamic vinegar, water and olive oil, toss the salads, herbs and shallots through this and season well with salt and pepper. Serve the salad with the lamb, vegetables and a few swirls of olive oil and balsamic vinegar around the outside. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Salad of Lamb Fillet with Crisp Vegetables And Herbs

4 sm Lamb fillets
2 Sprigs coriander; chopped
2 tb Balsamic vinegar
6 tb olive oil
 ; fine strips
6 Basil leaves; chopped
 ; diced
2 Sprigs dill; chopped
2 tb Light olive oil
 Oil for deep frying
1 sm Red pepper; cut into cubes
2 Leaves of mint; chopped
1 lg Shallot; peeled and finely
1 sm Courgette; cut into cubes
4 Good handfuls of mixed salad
 Radicchio)
2 tb Water
 VEGETABLES
1 sm Leek; rinsed and cut into
50 ml olive oil

Wash and dry all of the salad leaves. Set aside. Heat the oil in a deep  fryer to 180C. Deep fry the leeks until lightly browned and crisp then  drain them on absorbent paper, deep fry the parsley directly afterwards and  drain.    saute the lamb fillets in the olive oil for about 2 minutes each side,  season well and keep warm.    Make a vinaigrette with the balsamic vinegar, water and olive oil, toss the  salads, herbs and shallots through this and season well with salt and  pepper.    Serve the salad with the lamb, vegetables and a few swirls of olive oil and  balsamic vinegar around the outside.    DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved.    Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (162g)
Recipe Makes: 4 servings

Calories: 374
Calories from Fat: 374 (100%)

Amt Per Serving		% DV

	Total Fat 41.9g	56 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 14.6g
	Polyunsanturated Fat 21.9g
Cholesterol 0mg		0 %
Sodium 1.3mg		0 %
Potassium 4.7mg		0 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.7g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 374

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