Mediterranean Salad With Warm Lamb - cooking recipe

Ingredients

1 lb lamb backstrap or fillet, trimmed
1 None lemon, zest and juice
2 tbsp olive oil
2 tsp rosemary leaves
1 clove garlic, crushed
7 cups mixed salad leaves
1 (16 oz) jar baby beets, drained and halved
1 (12 oz) jar marinated artichoke hearts
1 None small red onion, sliced
1/4 cup crumbled goat cheese
1 tbsp red wine vinegar

Preparation

Place lamb in a shallow dish. Combine lemon juice and zest, 1 tablespoon of oil, rosemary and garlic in a small bowl. Pour over lamb, turning to coat well. Cover and refrigerate 15-20 minutes to marinate, basting occasionally.
Pre-heat grill or grill pan on high. Cook lamb 5-10 minutes, turning once, until cooked to taste. Cover loosely with foil. Rest 5 minutes. Cut into thin slices.
In a bowl, combine remaining ingredients. Arrange on a serving platter and top with lamb. Season to taste and serve.