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    You are in: Home / Australian / Warm Balsamic Lamb Salad Recipe
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    Warm Balsamic Lamb Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Wendys Kitchen's Note:

    I was looking for a lamb backstrap salad recipe. Found this on www.taste.com.au.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 200°C Line a large baking tray with baking paper. Whisk oil, vinegar and salt and pepper in a ceramic bowl. Add lamb. Turn to coat. Cover and refrigerate.
    2. 2
      Place pumpkin on baking tray. Spray with oil. Season with salt and pepper. Roast, turning once, for 35 minutes or until golden and tender. Transfer to a large bowl.
    3. 3
      Meanwhile, preheat a barbecue grill on medium-high heat. Lightly spray asparagus and onion with oil. Season with salt and pepper. Cook for 3 to 4 minutes or until tender. Remove to a large bowl.
    4. 4
      Remove lamb from marinade. Barbecue for 3 to 4 minutes on each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Thinly slice.
    5. 5
      Add rocket, feta and pumpkin to onion mixture. Toss gently to combine. Place salad on serving plates. Top with lamb and serve.

    Ratings & Reviews:

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    Nutritional Facts for Warm Balsamic Lamb Salad

    Serving Size: 1 (480 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 554.0
     
    Calories from Fat 333
    60%
    Total Fat 37.0 g
    57%
    Saturated Fat 15.1 g
    75%
    Cholesterol 108.0 mg
    36%
    Sodium 113.3 mg
    4%
    Total Carbohydrate 27.2 g
    9%
    Dietary Fiber 6.2 g
    25%
    Sugars 7.3 g
    29%
    Protein 30.6 g
    61%

    The following items or measurements are not included:

    reduced-fat feta cheese

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