Sunday, February 26, 2012

Balsamic Lamb with Peach and Rocket Salad: Budget Edition

The March 2012 edition of MasterChef Magazine is just full of inspiration (in fact it's a must have) and this amazing salad by Kate Bracks caught my eye. However I couldn't justify the cost of purchasing 750g of lamb backstrap, verjuice and vino cotto so I've made some minor modifications for the budget conscious and I can say the results were quite pleasing to both taste buds and wallet.

Take 750g of lamb chops and marinade them overnight in 2 tablespoons balsamic vinegar, 1 tablespoon of sugar, 2 tablespoons olive oil, 2 teaspoons of dijon mustard, 1 teaspoon of light soy and 1 finely chopped clove of garlic.

The next day pan fry the lamb chops until medium rare and set aside to cool. Whisk 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons of dijoin together and pour over half a thinly sliced red onion, 2 halved, stoned ripe peaches sliced into wedges, 100g wild baby rocket and crumble 60g soft goats cheese. Toss the salad and then portion onto plates and layer the lamb over the top and serve.

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