Balsamic Glazed Lamb Salad
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Balsamic Glazed Lamb Salad

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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.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 35 mins Cook: 35 mins
Serves 5-6 Serves 5-6
Good source of iron Good source of iron
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  • 3 Quality Mark lamb rumps


  • 1 cup balsamic vinegar
  • 2 cloves garlic, crushed
  • 2 teaspoons brown sugar
  • 1 stick fresh rosemary leaves, roughly chopped
  • ½ teaspoon salt


  • 3 cups baby spinach leaves
  • Seeds from 1 pomegranate
  • 1 bunch asparagus, ends snapped off and chopped into thirds
  • 1 red onion, thinly sliced
  • 3 large orange kumara, peeled, chopped and steamed or roasted
  • 200g haloumi cheese, sliced then cut into triangles
  • 1 punnet cherry tomatoes, halved
  • ¾ cup pine nuts and/or pistachios lightly toasted


  • ¼ cup oil
  • 2 tablespoons red or white wine vinegar
  • 1 clove garlic, crushed
  • 1 cup basil leaves, very finely chopped


Preheat the oven to 210°C.


Add all the glaze 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.


Add a dash of oil to a frying pan and bring to a high heat. Fry the cooked kumara pieces for a few minutes until golden. Set aside, add the asparagus to the pan with another dash of oil and a squeeze of lemon juice, and cook until tender. Season as required. Only just before serving, cook the haloumi in the pan. Brush the slices with a little oil and fry over medium-high heat for a minute or two each side until crispy and golden.


Whisk the ingredients together until combined. Season as required.

To serve

Toss the lamb with the baby spinach, pomegranate seeds, asparagus, red onion, kumara, tomatoes and half the nuts in a bowl with half the vinaigrette. Arrange on plates or a platter and add the haloumi. Sprinkle with toasted nuts and drizzle with a little more vinaigrette or balsamic glaze if you like. Season with salt and pepper before serving.

Watch the Video

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 306g
Energy kJ (kcal) 1707 (407)
Protein (g) 22.4
Fat (g) 26.5
Saturated (g)
Carbohydrate (g) 18.3
Sugars (g)
Sodium (mg) 426
Iron (mg) 3.2
Zinc (mg) 2.8
Vitamin B12 (ug) 1.1
Vitamin D (ug) 0.05
Selenium (ug) 5.2

This fresh salad provides a power pack of nutrients with a source of zinc, iron, protein, vitamin B12 and selenium to keep you energised through the warmer months.
  • One lamb rump will serve two people in a robust salad like this.
  • Don’t omit the tinfoil from the roasting dish – the baked-on glaze is a tricky one to clean up.
  • To get seeds out of a pomegranate without crushing them and making a big mess, avoid digging them out with a spoon. Cut the pomegranate in half, then using your fingers, snap the pieces into quarters. Put the pieces into a big bowl of water and gently rub the seeds off with you thumbs. The papery membrane will float to the top and the jewels will sink. Give them a good mix to ensure all the membrane is separated, then tip off the water and you’re left with the beautiful fruit at the bottom.
  • To reduce the sodium in this dish, reduce the amount of salt and haloumi cheese specified.

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