australian lamb niçoise

Recipe Serves 4

AUSTRALIAN LAMB

• 2 Australian lamb eyes of loin
• 1 tablespoon olive oil
• ¾ pound green beans, lightly blanched and refreshed in chilled water
• 12 fingerling potatoes, halved and boiled until tender
• 1/3 cup niçoise or black olives
• 2 hard boiled eggs, quartered

DRESSING

• 2 tablespoons extra virgin olive oil
• 1 tablespoon Shiraz
• 1 tablespoon red wine vinegar
• 2 teaspoons dijon mustard
• salt and freshly ground pepper, to taste

1. Remove sinew from lamb. Heat oil in non-stick pan over medium heat. Sauté lamb for 2-3 minutes each side for medium rare. Cover with foil and allow to rest 5-10 minutes. Lamb can also be chilled to serve as a cold salad.
2. Place beans, potatoes and olives in a bowl.
3. Whisk all dressing ingredients together, season with salt and pepper to taste. Reserve 1 tablespoon. Gently toss through the salad. To serve, slice lamb across the grain. Arrange vegetables and eggs on platter or individual plates. Top with lamb and drizzle with the reserved dressing.

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