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Lamb it up

26 Sep 2016

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As the temperatures rise and the days grow longer, Australia is embracing the warmer weather of spring. The change of seasons means we can finally relegate our coats to the back of the closet and take advantage of warm days with relaxed get-togethers in the backyard.
Speedy salads are a staple at any Australian barbecue, but you can forget about your go-to potato combo this year with our tasty spring lamb salad! Mediterranean influences keep this recipe fresh and interesting, and best of all, it’s a breeze to make – keep reading to find out how.


Recipe: Spring Salad with Lamb and Balsamic Dressing
Serves: 4
Cooking Time: 30 minutes
Preparation Time: 20 minutes


Ingredients

  • Lamb roast (leg, backstrap or shoulder, approx. 700g-1kg)
  • 120g spinach leaves
  • Quarter jap pumpkin
  • 1 bunch baby beetroot
  • 100g Danish feta
  • 100g pine nuts
  • 1 red onion
  • Salt and pepper

Balsamic Vinaigrette

  • ⅓ cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • Pinch brown sugar
  • 1 clove garlic
  • Salt and pepper                                      

Method

  • Start by seasoning the lamb with salt and pepper and putting it in the oven to roast at medium-high heat (approx. 200˚C).
  • Roughly dice the pumpkin and beetroot and place on a tray lined with baking paper. Put them in the oven to roast. The lamb and vegetables should be roasted for about 25-30 minutes, or until they are cooked to your liking.
  • Make the balsamic vinaigrette. Combine the olive oil, balsamic vinegar, brown sugar and garlic in a tightly-sealed container or jar and shake to mix. Add salt and pepper to taste.
  • Finely slice the red onion and mix with the spinach in a large salad bowl.
  • Place the pine nuts on a plate and cook in the microwave for about a minute on high. Add these to the salad.
  • Once the lamb is cooked to medium, take it out of the oven and let it rest for 10 minutes.
  • Remove the roast vegetables from the oven and mix them into the salad.
  • Slice the lamb into bite size pieces and add it to the salad.
  • Crumble the feta and sprinkle it on top.
  • To finish, drizzle the balsamic dressing over the salad.

Optional Extras

  • Try swapping out spinach leaves for rocket, or make a mixture of both for added texture.
  • Instead of feta, fry haloumi on the stovetop and mix it with the salad – yum!
  • Canned beets are also fine if you can’t roast fresh beetroot, or check out the fresh produce section for pre-packaged options.
  • You can also add a teaspoon of Dijon mustard to the vinaigrette for an added flavour dimension.

Easy, fresh and delicious – this lamb salad is a fun twist on the classic Sunday roast and is sure to be a hit with your family and friends. And if you have any leftover pumpkin, make sure to check out our recipe for the best pumpkin soup – this winter warmer is still a great springtime meal!