Simple ingredients come together creating a wonderful salad
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).