Ingredients

• 450g boneless lamb shoulder, cut into 3cm cubes
• 1 tbs extra virgin olive oil
• 1 1/2 tsp very finely chopped rosemary leaves
• 120g mixed leaves
• 1 large mango, flesh thinly sliced
• 1 large ripe avocado, flesh cut into 2-3cm chunks
• 1/2 cup (75g) macadamias, toasted, roughly chopped
• 1/2 cup mint leaves, torn
• 1 small eschalot, thinly sliced

Dressing

• 2 tbs lemon juice
• 1 garlic clove, crushed
• 1/3 cup (80ml) extra virgin olive oil

Method:

1. Place lamb, oil and rosemary in a medium bowl. Season with salt flakes and freshly ground black pepper and toss to coat. Chill, covered, in the fridge for 2-3 hours, if you have the time (you can also cook it straight away, if you prefer).
2. For the dressing, place all ingredients in a jar with a lid. Season with salt flakes and freshly ground black pepper. Shut lid and shake to combine.
3. Preheat a barbecue flatplate on high until very hot. Cook the lamb for 4-5 minutes, turning once, until well browned. Set aside on a plate to rest for 5 minutes.
4. Arrange leaves, mango and avocado on a serving platter. When ready to serve, top with warm lamb (leave the resting juices on the plate, so as not to soak the salad). Sprinkle with macadamias, mint and eschalot and drizzle with dressing to serve.