Lamb With Pecan And Tomato Salsa - cooking recipe

Ingredients

1 3/4 lbs lamb loin
2 tbsp olive oil
2 tbsp balsamic vinegar
1 clove garlic, crushed
2 tsp finely grated lemon peel
1 cup chopped pecans, toasted
2 small tomatoes, seeded and coarsely chopped
1 medium red onion, finely chopped
1/2 cup fresh flat-leaf parsley, chopped

Preparation

Preheat the grill to medium-high. Grill the lamb for 3 mins each side, or until cooked to desired doneness. Let stand, loosely covered with foil, 5 mins, then slice thickly.
Meanwhile, for the salsa, combine remaining ingredients in a medium bowl. Season to taste.
Divide salsa among serving plates; top with lamb.