Grilled Lamb & Warm Pea Salad - cooking recipe

Ingredients

1 1/3 lbs lamb fillets
1/3 cup olive oil
1 tsp celery salt
1 stick celery, trimmed and thinly sliced
1/2 None red onion, thinly sliced
3 None tomatoes, thinly sliced
1/4 cup coarsely chopped fresh flat-leaf parsley
1 tbsp lemon juice
1 cup shelled fresh peas
7 oz sugar snap peas, trimmed

Preparation

Place lamb and 1 tbsp of the oil in a medium bowl; turn lamb to coat all over. Sprinkle lamb with celery salt.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook lamb for 3 mins each side or until cooked to desired doneness. Remove from heat. Let stand, loosely covered with foil, 10 mins, then slice thickly.
Meanwhile, place celery, onion, tomato, parsley, lemon juice and remaining oil in a large bowl; toss gently to combine. Season to taste.
Add shelled peas to a medium saucepan of boiling water. Boil, uncovered, 2 mins. Add sugar snap peas; boil, uncovered, 1 min or until bright green. Drain well.
Add hot peas and lamb to salad mixture; toss gently to combine. Accompany salad with crusty bread.