• Prep time 10Min
  • Cook time 8Min
  • Technique Sear
  • Meat Lamb
  • Cut
  • Serves 4

Simple ingredients come together creating a wonderful salad



  • 600 g True Aussie lamb strips
  • 100 g baby spinach leaves
  • 100 g soft lettuce leaves
  • 1 large avocado, cut into chunks
  • 2 celery sticks, sliced
  • 1/3 cup sun-dried tomato strips
  • 170 g pkt garic bagel chips, broken into bite size pieces
  • 1/3 cup mayonnaise
  • 2 tbsp lemon juice



1.Coat the lamb strips in a little oil. Season with salt and pepper. Preheat a non stick pan to moderately hot. Keep the heat at moderately high.

2.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 strips. Remove the last batch from the pan and allow the lamb to cool slightly.

3.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.

Tips: Best lamb cuts for pan-frying are eye of lin/backstrap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside).