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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Ingredients
Lamb and salad
400gm Quality Mark lamb rumps
10 sprigs finely chopped fresh rosemary
1 cup walnuts
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)
This nutrition analysis is based on 4 serves.
Energy
2614kJ (625 kcal)
Protein
34.0g
Total Fat
43.2g
Saturated Fat
8.1g
Carbs
23.2g
Dietary Fibre
5.5g
Sodium
288mg
Iron
3.3mg
Zinc
4.5mg
Vitamin B12
1.2µg
