Recipe

Lamb, spinach and peach salad

May 31, 2010 2:00pm
  • 35 mins cooking
  • Serves 4
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Ingredients

Lamb, spinach and peach salad
  • 20 gram (¾ ounce) butter
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 3 medium_piece (450g) peaches, peeled sliced thickly
  • 2 tablespoon light brown sugar
  • 1 tablespoon raspberry vinegar
  • 800 gram lamb backstrap
  • 1 large_piece (300g) red onion, sliced thinly sliced thinly
  • 150 gram (4½ ounces) snow peas, trimmed, sliced thinly
  • 150 gram baby spinach leaves
  • 2 fresh long red chillies, sliced thinly
  • 120 gram raspberries
  • 2 tablespoon raspberry vinegar
  • 2 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 teaspoon dijon mustard

Method

Lamb, spinach and peach salad
  • 1
    Melt butter in large frying pan, cook spices, stirring, until fragrant. Add peach, cook, stirring, about 2 minutes or until just tender. Add sugar and vinegar, cook, stirring, until sugar dissolves. Remove peach from pan with slotted spoon, place in large bowl.
  • 2
    Add lamb to sugar mixture in pan, cook, uncovered, over low heat until browned both sides and cooked as desired. Cover lamb, stand 10 minutes then slice thickly.
  • 3
    Meanwhile, make raspberry dressing. Blend or process ingredients until smooth.
  • 4
    Place lamb and remaining ingredients in bowl with peach, toss gently to combine.
  • 5
    Serve salad drizzled with dressing.

Notes

There are many white wine vinegars available that have had fruit or herbs macerated in them. Raspberry is one of the most common varieties, and it can be used in a great many ways other than as part of a vinaigrette. Sprinkle it over a bowl of cooked vegetables or a fresh fruit salad to bring up the flavours and add a note of piquancy, or use it in a marinade or sauce for meat, poultry or game it's particularly suited to duck.

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