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Balsamic Glazed Lamb Salad

The Ultimate Summer Salad Recipe

5 - 6

Serves

20 mins

Prep Time

35 mins

Cook Time

Beef + Lamb New Zealand

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.

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High Protein

High Iron

High Fibre

Ingredients

Lamb

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3 Quality Mark rump steaks

Glaze

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1 cup balsamic vinegar

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2 tsp brown sugar

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1 stick chopped fresh rosemary

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½ tsp salt

Salad

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3 cups baby spinach

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Seeds of 1 pomegranate

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1 bunch asparagus

roughly chopped

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1 red onion

thinly sliced lengthwise

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3 kūmara

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200g cheese, haloumi, from cows' milk

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200g cherry tomatoes

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¾ cup lightly toasted pine nuts

Vinaigrette

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¼ cup olive oil

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2 Tbsp white wine vinegar

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1 crushed garlic clove

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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 (416g)

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. Nutrition analysis is based on 6 serves.

Energy

2527kJ (604 kcal)

Protein

28.4g

Total Fat

34.1g

Saturated Fat

7.2g

Carbs

40.1g

Dietary Fibre

8.8g

Sodium

1236mg

Iron

4.1mg

Zinc

4.9mg

Vitamin B12

0.9µg