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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.

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