Lamb, Peach And Pine Nut Salad - cooking recipe

Ingredients

10 oz boneless lamb loin
2 tbsp olive oil
1/4 cup pine nuts
3 None peaches, halved and pitted
1/4 cup fresh mint leaves
1 tbsp white balsamic vinegar
1 1/2 tbsp extra virgin olive oil
1/2 head red oak lettuce, leaves separated
1/4 cup fresh chives, cut into 1-inch lengths

Preparation

Preheat a grill pan or large skillet on high heat. Drizzle the lamb with 1 tbsp of the olive oil and season with salt and pepper. Cook for 3 mins per side for medium, or until cooked to desired doneness. Remove from pan and let stand, loosely covered with foil, for 5 mins.
Heat a medium skillet on medium heat. Add the pine nuts and toast for 2 mins, or until golden. Drizzle the peaches with the remaining 1 tbsp olive oil and cook, flesh-side down, for 2 mins. Turn and cook for a further 2 mins. Place in a bowl with the pine nuts, mint, vinegar, extra virgin olive oil, lettuce leaves and chives. Toss to coat.
Add the sliced lamb and any resting juices. Season with salt and pepper. Toss and serve.