Name: Balsamic lamb with peach and rocket salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 40.00 ml balsamic vinegar; 16.00 gm brown sugar; 36.40 gm olive oil; 23.60 gm Dijon mustard; 5.30 gm light soy sauce; 1 clove garlic, finely chopped; 3 x 250g lamb backstraps; 36.40 gm extra virgin olive oil; 20.00 ml verjuice (see note); 2 tsp vino cotto (see note); 1/2 small red onion, thinly sliced; 2 ripe peaches, halved, stoned, cut into thin wedges; 100g baby rocket; 20.00 ml pine nuts, roasted; 120g soft goat's cheese, crumbled

Balsamic lamb with peach and rocket salad

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Kate Bracks adores lamb above all, even with an abundance of seasonal produce available.

Ingredients:

40.00 ml balsamic vinegar
16.00 gm brown sugar
23.60 gm Dijon mustard
5.30 gm light soy sauce
1 clove garlic, finely chopped
3 x 250g lamb backstraps
36.40 gm extra virgin olive oil
20.00 ml verjuice (see note)
2 tsp vino cotto (see note)
1/2 small red onion, thinly sliced
2 ripe peaches, halved, stoned, cut into thin wedges
100g baby rocket
20.00 ml pine nuts, roasted
120g soft goat's cheese, crumbled

Instructions:

In a small bowl, combine vinegar, sugar, oil, mustard, soy sauce, and garlic. Stir until sugar dissolves. Place lamb in a glass or ceramic dish, pour marinade over lamb, coat evenly, cover, and refrigerate for 3 hours or overnight.
Preheat a greased chargrill pan or barbecue over medium-high heat. Drain lamb and save the marinade. Grill lamb, turning and basting with marinade frequently, for 6 minutes for medium-rare or to your preferred doneness. Let it rest, covered with foil, for 8 minutes. Season with salt.
In a small bowl, blend together oil, verjuice, vino cotto, and mustard until smooth and well combined. Add salt to taste.
In a large bowl, mix together onion, peaches, arugula, and pine nuts. Drizzle dressing over the salad and toss gently to combine.
Slice each lamb backstrap diagonally into thick slices. Plate the salad, place the lamb on top, sprinkle with goat's cheese, and season with pepper before serving.

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