Lamb, tomato & rocket salad with mint jelly

Prep 25 mins | Cook 8 mins | Serves 4

2 tbs lemon juice
¹⁄₄ cup olive oil
2 garlic cloves, finely chopped
8 lamb leg steaks
50g baby rocket leaves
250g mini roma tomatoes, halved lengthways

Mint Jelly
³⁄₄ cup mint leaves, chopped
1 tbs caster sugar
2 tbs boiling water
¹⁄₃ cup redcurrant jelly
1 tbs white wine vinegar

Step 1 Combine lemon juice, oil and garlic in a medium shallow ceramic baking dish. Season with salt and pepper. Add lamb and coat in oil mixture. Set aside for 15 minutes.

Step 2 Meanwhile, to make mint jelly, combine mint and sugar in a heatproof bowl. Pour over boiling water. Stir until sugar dissolves. Stir in redcurrant jelly and vinegar. Set aside.

Step 3 Preheat a greased barbecue plate or non-stick frying pan over medium-high heat. Cook lamb for 3–4 minutes on each side (for medium) or until cooked to your liking. Transfer to a plate, cover and rest for 5 minutes.

Step 4 Arrange lamb, rocket and tomatoes on a serving platter or plates. Drizzle with mint jelly and serve.

Good for you ... Mint

If consumed in large quantities (much more than an occasional sprig), mint can provide iron as well as vitamins E, C, folate (a B vitamin) and beta carotene (which the body converts to vitamin A).