1. Place lamb in a shallow dish and drizzle with 100ml oil. 2. Add the lemon slices, half the mint and season. 3. Toss to coat, cover and refrigerate for 1 hour. 4. Whisk remaining oil, vinegar, sugar, mustard, salt and pepper. 5. Toss together beans, berries, rocket, feta and remaining mint. 6. Heat a barbecue or chargrill to high and cook lamb, in batches if necessary, 2-3 minutes each side, or until cooked to your liking. 7. Discard marinade. 8. Cook lemon slices for 1 minute. 9. Toss salad with dressing and top with lamb and lemon. ---------------------------------------------------------------------------
Nutrition
Ingredients
