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.