Balsamic lamb with peach and rocket salad

Recipes / Salads

Even with ample seasonal produce to choose from, Kate Bracks finds that lamb is still the one thing close to her heart.

Recipe «Balsamic lamb with peach and rocket salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp balsamic vinegar, 1 tbsp brown sugar, 2 tbsp olive oil, 2 tsp Dijon mustard, 1 tsp light soy sauce , 1 clove garlic, finely chopped, 3 x 250g lamb backstraps, 2 tbsp extra virgin olive oil , 1 tbsp verjuice, 2 tsp vino cotto, 2 tsp Dijon mustard, 1/2 small red onion, thinly sliced, 2 ripe peaches, halved, stoned, cut into thin wedges, 100g baby rocket, 1 tbsp pine nuts, roasted, 120g soft goat's cheese, crumbled.

Ingredients:

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

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, to make salad dressing, combine oil, verjuice, vino cotto and mustard in a small bowl and whisk until emulsified. Season with salt.
  4. To make salad, combine onion, peaches, rocket and pine nuts in a large bowl. Drizzle over dressing and toss gently to combine.
  5. 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.