Rosemary Seared Lamb and Autumn Harvest Salad
The delicate flavours of autumn are the heroes of this bold and elegant salad
Serves
3 - 4
Prep Time
15 mins
Cook Time
10 mins
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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ShareIngredients
400gm Quality Mark lamb rumps
10 sprigs finely chopped fresh rosemary
1 cup walnuts
lightly toasted6 fresh figs
sliced100g goats cheese
1 bag salad leaves
4 Tbsp balsamic vinegar
2 Tbsp honey
2 Tbsp olive oil
salt and pepper
to taste
Method
Preheat the barbecue or frying pan with a lid to a high temperature (250ºC).
Lightly oil the lamb and roll in the chopped rosemary. Season with salt and pepper.
In a small saucepan, combine the honey and balsamic vinegar, and cook gently until thickened slightly. Whisk in the olive oil and set aside.
Cook the lamb for 5 minutes on one side.
Then turn and cook for a further 4 minutes until medium rare, or to your liking.
Remove from the heat and set aside to rest for at least 10 minutes.
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.
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.
