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Balsamic lamb with asparagus salad
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Crunchy sprouts enhance this vibrant lamb and asparagus salad.
Ingredients:
  • 200g lamb loin (see Notes)
  • 1 lemon
  • 20.00 ml balsamic vinegar
  • 1 bunch asparagus, trimmed, cut into thirds
  • 30g snow pea sprouts, trimmed
  • crusty bread roll, to serve
Instructions:
  • Preheat the oven to 200°C. Grease an ovenproof dish and add the lamb. Top the lamb with sliced lemon, drizzle with half of the oil and vinegar, season with salt and pepper, then roast for 15 minutes.
  • Coat asparagus in the reserved oil and season with salt and pepper. Take the lamb out of the oven, place the asparagus in the same oven-safe dish, and roast both for an additional 10 minutes, or until the lamb is cooked to your preference. Cover the lamb with foil, let it rest for 5 minutes, then slice and serve.
  • Combine the asparagus and Brussels sprouts. Serve alongside succulent lamb and warm bread roll.

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