Balsamic Glazed Lamb Salad
The Ultimate Summer Salad Recipe
5 - 6
This dish is a wonderful example of a beautiful array of flavours and textures. If you can’t find pomegranates, use chopped ripe strawberries instead; they go wonderfully with the balsamic vinegar. Some people don’t like the idea of fruit with lamb, but we think it goes perfectly. If you have an avocado, it’d also be a welcome addition to this salad.
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3 Quality Mark rump steaks
1 cup balsamic vinegar
2 tsp brown sugar
1 stick chopped fresh rosemary
1/2 tsp salt
3 cups baby spinach
Seeds of 1 pomegranate
1 bunch of chopped asparagus
1 thinly sliced red onion
200g cheese, haloumi, from cows' milk
200g cherry tomatoes
3/4 cup lightly toasted pine nuts
1/4 cup olive oil
2 tbsp white wine vinegar
1 crushed garlic clove
1 cup finely chopped basil leaves
To Make Lamb
To Make Salad
For the glaze, add all the ingredients to a small saucepan and simmer to reduce by half (this should take around 15 minutes) Set aside to cool down and slightly thicken.
Pat the lamb rumps dry, rub with a little oil and season.
Heat a frying pan or BBQ over a high heat and sear the lamb for a couple of minutes to brown all over. If you leave the fat on, leave it a little longer on that side to render and get crispy.
Place the lamb on a plate and coat all over with the balsamic glaze.
Transfer to an oven dish lined with tinfoil, spoon a little more balsamic glaze over top and finish cooking in the oven for 12-15 minutes depending on how you like it done.
Remove from the oven, spoon a little more glaze over top, cover loosely with foil and rest for 10-15 minutes before slicing thinly across the grain.
Nutrition Information per Serving (306g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)