Lamb Salad with Raspberry Vinegarette

Lamb Salad with Raspberry Vinegarette
Preparation time: 20m
Cooking time: 10m
Serves: 4
Difficulty:

Ingredients

  • 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
  • 4.2oz bag baby spinach leaves
  • 1 small red onion, peeled and sliced thin
  • 3.5oz goats cheese
  • 2.5oz walnuts, toasted
  • 1 handful of mint leaves

Method

Step 1

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.

Step 2

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.

Step 3

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.

Recommended cut
Lamb Medallions
Melt-in-your-mouth tenderness, perfect portions, and deep, complex flavor — no wonder these lamb medallions are our signature cut! Whether you give them a quick sear or toss them on the grill, drizzle them with a red wine reduction or top them with chimichurri, these medallions promise a restaurant-quality meal every time. 100% Grass-Fed Lamb. ...
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