Even with ample seasonal produce to choose from, Kate Bracks finds that lamb is still the one thing close to her heart.
- To make marinade, stir vinegar, sugar, oil, mustard, soy sauce and garlic in a small bowl until sugar dissolves. Place lamb in a shallow glass or ceramic dish, add marinade and turn to coat, then cover and refrigerate for 3 hours or overnight.
- Heat a greased chargrill pan or barbecue over medium–high heat. Drain lamb and reserve marinade. Cook lamb, turning every minute and lightly basting with reserved marinade, for 6 minutes for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 8 minutes. Season with salt.
- Meanwhile, to make salad dressing, combine oil, verjuice, vino cotto and mustard in a small bowl and whisk until emulsified. Season with salt.
- To make salad, combine onion, peaches, rocket and pine nuts in a large bowl. Drizzle over dressing and toss gently to combine.
- Cut each lamb backstrap on the diagonal into thick slices. Divide salad among plates, then top with lamb. Scatter with goat's cheese and season with pepper to serve.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set