Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Lamb Salad with Raspberry Vinaigrette

Lamb Salad with Raspberry Vinaigrette

These quick-to-cook portions have been selected for melt-in-the-mouth tenderness and promise restaurant quality results every time. Matched with Raspberry Vinaigrette for the perfect salad.

Lamb Salad with Raspberry Vinaigrette

1 pack Silver Fern Farms Lamb Medallions

¼ cup water

1 Tbsp white wine vinegar

1 Tbsp sugar

1 punnet fresh raspberries, hulled

2 Tbsp vegetable oil

1 cup baby spinach leaves

1 small red onion, peeled and sliced thin

100g (3.5oz) goats cheese

1/3 cup walnuts, toasted

1 handful of mint leaves

Place the water, vinegar and sugar in a small sauce pan. Bring to a simmer and reduce the liquid by half. Add the raspberries and coat in the hot syrup. Set aside to let them seep.

Heat a BBQ to a medium-high heat. Rub the lamb medallions with oil, season and then sear the lamb medallions for 3-4 minutes, then flip and fry another 3-4 minutes until medium-rare. Remove the lamb from the pan, cover with tin foil, and rest for 5 minutes.

Arrange the spinach leaves, onion, goat’s cheese, walnuts, and mint onto a serving platter. Slice rounds of lamb through the middle of the medallions and place on the salad. Drizzle over the raspberry vinegar and top with raspberries.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2021. All Rights Reserved

Web Design Sydney