Rosemary Seared Lamb and Autumn Harvest Salad
The delicate flavours of autumn are the heroes of this bold and elegant salad
3 - 4
Serves
15 mins
Prep Time
10 mins
Cook Time
Recipe author
Greenlea Butcher Shop
A quick and simple meal that highlights the beauty of autumn produce and still gets dinner on the table in under 30 minutes. Elegant enough for a dinner party, quick enough to help with that midweek hustle.
Recipe has been converted with permission from Greenlea Butcher Shop
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High Protein
High Iron
Ingredients
Lamb and salad
400gm Quality Mark lamb rumps
10 sprigs finely chopped fresh rosemary
1 cup walnut
lightly toasted
6 Fresh figs
sliced
100g goats cheese
1 bag salad leaves
4 Tbsp balsamic vinegar
2 Tbsp honey
2 Tbsp olive oil
salt and pepper
to taste
Method
For the lamb and salad
1
Preheat the barbecue or frying pan with a lid to a high temperature (250ºC).
2
Lightly oil the lamb and roll in the chopped rosemary. Season with salt and pepper.
3
In a small saucepan, combine the honey and balsamic vinegar, and cook gently until thickened slightly. Whisk in the olive oil and set aside.
4
Cook the lamb for 5 minutes on one side.
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5
Then turn and cook for a further 4 minutes until medium rare, or to your liking.
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6
Remove from the heat and set aside to rest for at least 10 minutes.
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7
While the meat is resting, assemble the salad by placing the lettuce around a serving platter, top with the fresh chopped fruit, walnuts, and goat cheese.
8
Once the lamb has rested, thinly slice, and add to the salad. Serve immediately with a drizzle of the honey balsamic reduction.
Nutrition Information per Serving (311g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2614 kJ (625 kcal)
Protein
34.0g
Total Fat
43.2g
Saturated Fat
8.1g
Carbs
23.2g
Sugars
23.1g
Sodium
288mg
Iron*
3.3mg
* Percentage of recommended daily intake (Aust/NZ)
