Recipe

Lamb backstrap, peach and pine nut salad

Aug 27, 2013 2:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 2
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Ingredients

Lamb backstrap, peach and pine nut salad
  • 2 lamb backstraps
  • 2 tablespoon olive oil
  • sea salt and cracked black pepper
  • 1/4 cup (45g) pine nuts
  • 3 peaches, halved and stone removed
  • handful mint leaves
  • 1 tablespoon white balsamic vinegar
  • 1 1/2 tablespoon extra virgin olive oil
  • 1/2 red oak lettuce, leaves separated
  • 1 bunch chives, cut into 3cm lengths

Method

Lamb backstrap, peach and pine nut salad
  • 1
    Preheat a barbecue over high heat. Drizzle the lamb with half of the oil and season with salt and pepper. Cook for 3 minutes per side for medium. Remove from barbecue and rest for 5 minutes.
  • 2
    On the flat plate of the barbecue, toast the pine nuts for a couple of minutes until golden. Drizzle the peaches with the remaining olive oil and cook flesh-side down for 2 minutes. Turn and continue to cook for a further 2 minutes. Place in a bowl with the pine nuts, mint, vinegar, olive oil, lettuce leaves and chives. Toss to coat.
  • 3
    Add the sliced lamb and any resting juices. Season with salt and pepper. Toss and serve.

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