Balsamic glazed lamb salad
A great salad for barbecues and picnics
5 - 6
Serves
20 mins
Prep Time
35 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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.
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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Ingredients
Lamb
3 Quality Mark rump steaks
Glaze
1 cup balsamic vinegar
2 tsp brown sugar
1 stick chopped fresh rosemary
½ tsp salt
Salad
3 cups baby spinach
Seeds of 1 pomegranate
1 bunch asparagus
roughly chopped
1 red onion
thinly sliced lengthwise
3 kūmara
200g cheese, haloumi, from cows' milk
200g cherry tomatoes
1/4 cup lightly toasted pine nuts
Vinaigrette
¼ cup olive oil
2 Tbsp white wine vinegar
1 crushed garlic clove
1 cup finely chopped basil leaves
Method
To Make Lamb
To Make Salad
To Serve
1
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.
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2
Pat the lamb rumps dry, rub with a little oil and season.
3
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.
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4
Place the lamb on a plate and coat all over with the balsamic glaze.
5
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.
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6
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.
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Nutrition Information per Serving (471g)
This nutrition analysis is based on 6 serves.
Energy
2297kJ (549 kcal)
Protein
34.9g
Total Fat
25.1g
Saturated Fat
7.0g
Carbs
39.9g
Dietary Fibre
8.4g
Sodium
1251mg
Iron
5.0mg
Zinc
5.3mg
Vitamin B12
1.3µg
