Warm Balsamic Lamb Salad

"I was looking for a lamb backstrap salad recipe. Found this on www.taste.com.au."
 
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Ready In:
45mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • 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.
  • Add rocket, feta and pumpkin to onion mixture. Toss gently to combine. Place salad on serving plates. Top with lamb and serve.

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RECIPE SUBMITTED BY

Working mother living in beautiful Sydney, Australia.
 
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