Balsamic Glazed Lamb Salad
Transform your lamb salad into a colour creation. The sweet and mildly sour balsamic glaze goes surprisingly well with the lamb rumps. Serve for casual dinner with friends.
Ingredients
- 3 lamb rumps
Glaze
- 1 cup balsamic vinegar
- 2 cloves garlic crushed
- 2 tsp brown sugar
- 1 stick fresh rosemary leaves roughly chopped
- ½ tsp salt
Salad
- 3 cups baby spinach leaves
- Pomegranate seeds from 1 pomegranate
- 1 red onion thinly sliced
- 3 large orange kumara peeled, chopped and steamed or roasted
- 200 g haloumi cheese sliced then cut into triangles
- 1 punnet cherry tomatoes
- ¾ cup pine nuts and/or pistachios lightly toasted
Vinaigrette
- ¼ cup Olivado olive oil
- 2 Tbsp red or white wine vinegar
- 1 clove garlic crushed
- 1 cup basil leaves very finely chopped
Instructions
- Preheat the oven to 210°C.
Glaze
- Add all the glaze ingredients to a small saucepan and simmer to reduce by half (this should take around 15 minutes) Set aside to cool down and slightly thicken.
Lamb
- Pat the lamb rumps dry, rub with a little oil and season. Heat a frying pan or BBQ over a high heat and sear the lamb for a couple of minutes to brown all over. If you leave the fat on, leave it a little longer on that side to render and get crispy. Place the lamb on a plate and coat all over with the balsamic glaze. Transfer to an oven dish lined with tinfoil, spoon a little more balsamic glaze over top and finish cooking in the oven for 10-12 minutes (for medium) depending on how you like it done. Remove from the oven, spoon a little more glaze over top, cover loosely with foil and rest for 10-15 minutes before slicing across the grain.
Salad
- Add a dash of oil to a frying pan and bring to a high heat. Fry the cooked kumara pieces for a few minutes until golden. Season as required and set aside. Only just before serving, cook the haloumi in the pan. Brush the slices with a little oil and fry over medium-high heat for a minute or two each side until crispy and golden.
Vinaigrette
- Whisk the ingredients together until combined. Season as required **
To serve
- Toss the lamb with the baby spinach, pomegranate seeds, red onion, kumara, tomatoes and half the nuts in a bowl with half the vinaigrette. Arrange on plates or a platter and add the haloumi. Sprinkle with toasted nuts and drizzle with a little more vinaigrette or balsamic glaze if you like. Season with salt and pepper before serving.
Notes
** You can swap the vinaigrette out for pesto if preferred.
Tip:
Throw in some asparagus spears to really make this salad rock.
Tried this recipe?Let us know how it was!
