Monday, 3 May 2010

Balsamic lamb salad

Ok, so maybe a bit of an exaggeration ! For the first time in months the sun has been shining, the weather warm enough to think about digging out my summer clothes and most of my menu features something with salad and new potatoes.

The foodie joys of summer, Jersey Royal potatoes, English asparagus and English strawberries which taste like proper strawberries. Ice cream, barbeques etc etc etc

So, after a rummage through my fridge I came up with this rather adapted salad. The original recipe is from an Australian website but I felt that while it was nice, it was lacking something.

serves 2

2 lamb leg steaks
1 tbsp each of balsamic vinegar and garlic oil
1/2 large butternut squash peeled and cut into chunks
1 red onion cut into wedges
1 bunch of asparagus cut into thirds
Salad leaves and new potatoes to serve
Mix the oil and vinegar together and coat the lamb. Marinate for at least 30 minutes
Heat the oven to about 190C, toss the onion and squash in olive oil and roast until tender. Add the asparagus for the last five minutes.
Heat a griddle pan (this will be very hard to clean afterwards !) and sear the lamb for about 3-4 mins a side depending on how pink you like the lamb and how thick the steaks are.
Rest then cut on the diagonal.
Assemble the salad and add a dressing of olive oil and balsamic vinegar if you wish.

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