Grilled Lamb, Shallot And Baby Leaf Salad - cooking recipe

Ingredients

5 oz sugar snap peas, trimmed
1 (1 1/4 lb) lamb loin
8 None large shallots, peeled, quartered
1/3 cup fresh mint leaves
2 cloves garlic, quartered
1/4 cup olive oil
2 tbsp white wine vinegar
2 tsp sugar
2 oz mixed baby salad greens

Preparation

Boil, steam or microwave sugar snap peas until tender then drain.
Meanwhile, preheat grill and oil grates. Grill lamb and shallot until lamb is cooked to your liking and shallot is tender. Cover lamb and let rest for 5 mins. Slice thinly.
To make the mint dressing, blend or process mint and garlic until smooth. With the motor operating, gradually add oil in a thin, steady stream and blend until smooth. Stir in vinegar and sugar.
Combine sugar snap peas, lamb, shallots, dressing and mixed greens in a large bowl and toss to combine. Serve immediately.