Lamb Pea and Peach Salad

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I decided to do a bit of shopping at Gourmet Grocer HQ, and decided to use three of my favourite products in this yummy salad. Noble Handcrafted French Orleans White Wine Vinegar infused with Egyptian Heirloom Organic Lemon Peel. Noble Handcrafted Bourbon Barrel Maple Syrup and Joseph La Casetta balsamic, barrel aged for a minimum of five years following a slow woodfire reduction. Lingering, madeirized and slightly sweet, this powerful vinegar instantly transforms any dish. This salad is delicious and is always a show stopper enjoy. ;0)

Serves 4

Ingredients

2 tablespoons Joseph La Casetta balsamic vinegar
1 tablespoon Noble Handcrafted maple syrup
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 teaspoon light soy sauce
1 clove garlic, finely chopped
3 x 250g lamb backstraps

For The Salad Dressing

2 tablespoons extra virgin olive oil
1 tablespoons Noble Handcrafted White Wine  vinegar
2 teaspoons Dijon mustard
salt and pepper to taste

For the Salad

1/2 small red onion, thinly sliced
2 ripe peaches, halved, stoned, cut into thin wedges and charred
100g frozen peas
100g snow peas, blanched
1 Lebanese cucumber halved and sliced
1 tablespoon pine nuts, roasted
150g Persian feta cheese
1 cup mint leaves

Method

Place vinegar, maple syrup, oil, mustard, soy sauce and garlic in a ziplock bag. Add the lamb and give the bag a good rub making sure the meat is well coated, make sure there is no air left in the bag and refrigerate for 3 hours or overnight.

Heat an oiled 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, vinegar, and mustard in a small bowl and whisk until emulsified. Season with salt and pepper

Combine onion, peaches, snow peas, peas cucumber 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 feta cheese and season to serve.

2 Comments

Filed under Lamb, Recipes

2 Responses to Lamb Pea and Peach Salad

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