This is a beautiful combination of classic Mediterranean ingredients and lamb with a lighter touch.
Warm balsamic lamb salad
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 600 g lamb shoulder (trimmed)
- 600 g butternut (peeled, seeds removed, cut into 3cm wedges)
- 1 bunch asparagus (trimmed, cut into thirds)
- 1 large red onion (cut into thin wedges)
- 60 g baby rocket leaves
- 35 g feta cheese (crumbled)
Prepare all your ingredients.
Preheat oven to 200°C. Line a large baking tray with baking paper. Whisk 1tbsp olive oil, vinegar and salt and pepper in a ceramic bowl. Add lamb. Turn to coat. Cover and refrigerate.
Place pumpkin on baking tray. Drizzle with olive oil and season with salt and pepper. Roast pumpkin in heated oven for 35 minutes or until golden and tender. Transfer to a large bowl.
Meanwhile, preheat a barbecue or griddle pan on medium-high heat. Lightly drizzle asparagus and onion with oil and season to taste. 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. Slice thinly.
Add rocket, feta and pumpkin to onion mixture. Toss gently to combine. Place salad on serving plates. Top with lamb and serve.