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INGREDIENTS:
300g Lamb Braai Chops125g Baby Plum Tomatoes
40g Rocket
1/2 Red Onion, sliced
1/2 Large English Cucumber, sliced
Handful of Mint Leaves, chopped
Handful of Flat Parsley, chopped
1 Tsp Lemon Juice
2 Tbsp Olive Oil
Salt and Pepper
METHOD:
1. Cook lamb using the Greek Lamb marinade method in an earlier post (see Lamb Chop image on my feed below), chop into pieces.2. Preheat oven to 180 C. Burst tomatoes by placing them in a bowl with 2 Tsp of the Olive oil and season.
3. Place the tomatoes in a baking tray and roast for 10-15 minutes. Remove from oven when tomatoes have burst and set aside to cool.
4. In a bowl, add the Rocket leaves, sliced Red onion, sliced Cucumber, chopped Mint Leaves and chopped Parsley.
5. To make the vinaigrette, whisk together the Lemon juice, remaining Olive Oil and salt and pepper seasoning.
6. Toss the vinaigrette into the salad, along with the lamb pieces and tomatoes.