THIS GLAZE IS GREAT WITH ANY CUT OF LAMB. TRY CUTLETS OR RACK OF LAMB FOR SOMETHING DIFFERENT. FEEL FREE TO BRUSH SOME GLAZE ONTO THE LAMB BEFORE COOKING AS WELL. STORE ANY LEFTOVER GLAZE IN THE FRIDGE FOR AN EXCEPTIONALLY QUICK MEAL NEXT TIME. TRY TO AVOID LEANING OVER THE SAUCEPAN OR TAKING A WHIFF WHILE COOKING THE GLAZE – IT IS POTENT.
BALSAMIC GLAZED LAMB Salad
Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes Serves: 4
250 g cherry tomatoes, halved 1 avocado, diced ½ red onion, finely diced 1 handful basil leaves, chopped
Ingredients
Preheat oven to 200C. 1. To make the glaze, add all glaze ingredients into a small saucepan and bring to boil. Reduce heat and simmer, stirring occasionally until mixture reduces to half and thickens (about 10 minutes). Strain into a jug to remove garlic and rosemary. 2. Preheat barbecue or frying pan over medium–high heat. Rub the lamb with oil, salt and pepper, and cook for 3–4
6–8 lamb fillets 1 tablespoon olive oil salt and pepper
Glaze
½ cup red wine ½ cup balsamic vinegar 1 tablespoon brown sugar 2 sprigs rosemary 1 garlic clove, squashed but whole ground black pepper, to taste 94
Peninsula Kids – Spring 2017
Method
minutes in total (or until cooked to your liking) regularly turning. Remove from heat, cover and rest. 3. In a bowl, combine the salad ingredients and then divide among individual plates. Arrange lamb next to salad and drizzle with the glaze. Drizzle leftover roast lamb with glaze and serve with a Simple Green Salad.