750g lamb loin
1 clove garlic, crushed
2 tbsps barbecue sauce
4 small oranges, peeled
1 bunch watercress, trimmed
1 small red capsicum, sliced thinly
4 spring onions, sliced
1/3 cup pine nuts, toasted (available in supermarket)
1/3 cup olive oil
1/2 tsp finely grated orange rind
2 tbsps orange juice
1. Place lamb, oil, garlic and bbq sauce in a large bowl. Mix until lamb is well coated. Cover, refrigerate for 2 hours, or overnight.
2. Remove pith from oranges. Cut in between membranes to remove flesh. Set aside.
3. Cook lamb on a oiled pan until browned on both sides, about 5 mins. Remove from pan. Slice thinly.
4. Toss together lamb and other ingredients in a big bowl. Drizzle with dressing before serving.