Lamb, spinach and avocado salad

Ingredients

600 g lamb spips

100 g baby spinach leaves

100 g soft lettuce leaves

1 large avocado, cut into chunks

2 celery sticks, sliced

0.33 cup sun-dried tomato spips

170 g pkt garlic bagel chips, broken into bite size pieces

0.33 cup mayonnaise

2 tbsp lemon juice

Coat the lamb sliips in a little oil. Season with salt and pepper. Preheat a non stick pan to moderately hot. Keep the heat at moderately high
Cook the lamb in 3 batches. Cook the first side until the first sign of moisture appears on the uncooked side, turn and cook other side of lamb sliips. Remove the last batch from the pan and allow the lamb to cool slightly
Toss together spinach, lettuce, avocado, celery and sun-dried tomato. Top salad with the warm lamb and bagel chips. Drizzle with combined mayonnaise and lemon juice

When cooking lamb strips cook the first side until the first sign of moisture appears on the uncooked side. Then turn the strips and cook the other side to complete the cooking.
Best lamb cuts for pan-frying; eye of loin/backstrap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside).