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2 min read

Edwards Lamb Salad

Our Raspberry Vinegar, used in this salad's vinaigrette pairs, perfectly with the richness of the lamb and provides the fruity punch that balances out the warmth of the other tastes. Though this is a year round salad, the colours say "Autumn in Bendigo" to us! Curious to explore more? We have a curated collection of vinegars waiting for you to try.

Serves 4 

 

Ingredients for the vinaigrette

For the salad 

  • 600g lamb backstrap
  • 700g orange sweet potato, unpeeled, cut into 4cm pieces 1 large red onion, peeled and cut into thin wedges
  • 1⁄4 cup pine nuts, toasted
  • 60g feta cheese, crumbled
  • 60g mixed baby salad leaves
  • 1⁄4 cup small mint leaves 

Method

1. Preheat oven to 200°C. Line a baking tray with baking paper. Place the sweet potato and onion wedges on prepared tray and drizzle over 1 tbs oil and season with sea salt and freshly ground pepper. Bake for 25 minutes or until golden. 

2. Drizzle Lamb backstrap with olive oil and season with sea salt and freshly ground pepper. 

3. Heat a barbeque or chargrill pan to high heat, add lamb and grill until browned and cooked to your liking. Transfer to a plate and rest, loosely covered with foil, for 5 minutes. Slice backstrap diagonally into slices. 

4. For the dressing, in a small bowl whisk the raspberry vinegar, olive oil and salt and pepper to taste. 

5. Arrange baby salad leaves, mint leaves, roast sweet potato and onion wedges on a serving plate. Top with slices of lamb. Drizzle over the raspberry vinaigrette and top with crumbled feta and pine nuts.



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