Seared Lamb Medallions with Fresh Orange, Green Olive and Herb Salsa

• 1 pack Silver Fern Farms Lamb Medallions

Orange Olive and Herb Salsa:

• 1 orange
• 100g green olives, pitted and sliced
• 2 stalks celery, finely diced
• 1 garlic clove, crushed
• 1 red chilli, finely chopped
• 3 Tbsp parsley, chopped
• 2 Tbsp olive oil
• 1 Tbsp red wine vinegar
• Baby spinach leaves or rocket to serve

Method

Remove Silver Fern Farms Lamb Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Peel and segment the orange, holding it over a bowl to catch the juice. Add the olives, celery, garlic, chilli and parsley. Stir in the olive oil and vinegar. Season to taste and set aside.

Rub the olive oil all over the lamb and season with salt and pepper.

Heat a fry-pan or BBQ over med-high heat. Cook the lamb for 3-4 mins on each side for medium-rare. Remove from the heat. Cover loosely with foil and set aside for 5-10 mins to rest.

Slice lamb across the grain and serve with the salsa and baby spinach leaves.