Mediterranean Salad With Warm Lamb

• 1 lb lamb backstrap or fillet, trimmed
• 1 None lemon, zest and juice
• 2 tbsp olive oil
• 2 tsp rosemary leaves
• 1 clove garlic, crushed
• 7 cups mixed salad leaves
• 1 (16 oz) jar baby beets, drained and halved
• 1 (12 oz) jar marinated artichoke hearts
• 1 None small red onion, sliced
• 1/4 cup crumbled goat cheese
• 1 tbsp red wine vinegar

1. Place lamb in a shallow dish. Combine lemon juice and zest, 1 tablespoon of oil, rosemary and garlic in a small bowl. Pour over lamb, turning to coat well. Cover and refrigerate 15-20 minutes to marinate, basting occasionally.
2. Pre-heat grill or grill pan on high. Cook lamb 5-10 minutes, turning once, until cooked to taste. Cover loosely with foil. Rest 5 minutes. Cut into thin slices.
3. In a bowl, combine remaining ingredients. Arrange on a serving platter and top with lamb. Season to taste and serve.

lamb backstrap, lemon, olive oil, rosemary, clove garlic, mixed salad, baby beets, red onion, goat cheese, red wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/24067 (may not work)