INGREDIENTS:

• 2 tsps of garlic oil
• 250g of lamb loin
• 1 cup of salad leaves of choice
• 3 tbsps of chopped fresh mint
• 2 tsp of rice vinegar
• 1  tsp of soy sauce
• 1 red chili deseeded and finely chopped
• 1 spring onion, finely sliced

DIRECTIONS:

1. Heat the oil in a heavy-based pan and cook the lamb for 5 mins on one side, turn it over and cook for another 2.5 mins on the other side.
2. Wrap the meat in foil, making a baggy but tightly sealed parcel and let it rest for 5 mins.
3. In a medium-sized bowl, whisk together the dressing ingredients.
4. Open the foil parcel and empty the juices into the dressing.  Cut the lamb into very fine slices or strips and add them too; the acid in the dressing will “cook” the lamb a little more while it steeps.  If the meat is not rare, I’d leave it for just a short time, but for a longer time if it seems undercooked.  You want it still gorgeously pink to sit on its salad.
5. Divide the salad leaves between 2 plates and then arrange the lamb with the dressing over each one.  Finally scatter the chopped mint on top.