This warm lamb salad recipe is a delicious, quick evening meal that can be cooked inside on a grill or – as the days get longer – outside on the barbecue.
1 tbsp olive oil
3 tbsp balsamic glaze
1 clove garlic, chopped
600g lamb steaks
600g butternut pumpkin, cubed
300g button mushrooms, sliced
1 tbsp butter
1/2 cup sundried tomatoes
340g asparagus spears (jar), cut into thirds
1 purple onion, sliced in chunks
120g rocket leaves
40g feta cheese, crumbled
salt and pepper, to taste
Prep time: 15 minutes
Cook time: 45 minutes
Preheat oven to 180C
Mix olive oil, garlic, 1 tbsp balsamic glaze and salt and pepper in a bowl. Whisk to combine.
Add the lamb to the marinade mixture and turn to make sure fully coated. Cover and refrigerate.
Cut the pumpkin into 3cm cubes and the red onion into chunky wedges. Spread on a lined baking tray, coat with some olive oil and season with salt and pepper. Cook in oven for approximately 30 mins until pumpkin is tender.
While the pumpkin is cooking, combine mushrooms and butter in a saucepan and cook down. Season with salt and pepper and a teaspoon of balsamic glaze. Set aside.
Heat a griddle pan and cook lamb steaks to your liking. Three to four minutes each side will give you a medium steak. Once cooked, transfer to a plate and cover with aluminium foil to rest for 5-10 minutes. Once rested, cut the lamb into thin slices.
Combine rocket, pumpkin, red onion, mushrooms, sundried tomatoes and asparagus in a bowl. Drizzle with a small amount of olive oil (using some of the oil from the sundried tomatoes gives a great flavour) and balsamic glaze and toss the salad to ensure coated. Add half of your sliced lamb steak to the salad and toss through.
Transfer dressed salad to a plate, and top with the remainder of your sliced lamb. Crumble feta over the top and drizzle salad with remaining balsamic glaze. ENJOY!