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Warm balsamic lamb salad
Warm balsamic lamb salad
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Grill juicy balsamic lamb for a delicious warm salad.
Ingredients:
  • 20.00 ml balsamic vinegar
  • 600g lamb backstrap, trimmed
  • 600g butternut pumpkin, peeled, seeds removed, cut into 3cm wedges
  • 1 bunch asparagus, trimmed, cut into thirds
  • 1 large red onion, cut into thin wedges
  • 60g baby rocket leaves
  • 35g low-fat feta cheese, crumbled
Instructions:
  • Preheat the oven to 200°C. Line a large baking tray with baking paper. In a ceramic bowl, whisk together oil, vinegar, salt, and pepper. Add the lamb and toss to coat. Cover and refrigerate.
  • On a baking tray, lay out the pumpkin. Drizzle with oil and sprinkle with salt and pepper. Roast for 35 minutes, turning once, until beautifully golden and tender. Move to a large bowl.
  • Preheat a barbecue grill to medium-high heat. Gently coat asparagus and onion with oil, then season with salt and pepper. Grill for 3 to 4 minutes until tender. Transfer to a spacious bowl.
  • Take the marinated lamb out. Grill on each side for 3 to 4 minutes until medium or desired doneness. Place on a plate, cover with foil, and let it rest for 5 minutes. Slice thinly before serving.
  • Combine rocket, feta, and pumpkin with the onion mixture, gently toss to mix. Serve the salad on plates, top with lamb, and enjoy.

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