Balsamic Lamb with Peach and Rocket Salad

I can’t claim credit for the recipe…. but I can’t keep it to myself. It is simply too yummy!

In the latest edition of “Masterchef Magazine” you will find the divine recipe for the Balsamic Lamb with Peach and Rocket Salad.

Holy majoly!! I couldn’t stop eating it. It was amazing! I hope you enjoy it too.


2 tbs balsamic vinegar

1 tbs brown sugar

2 tbs olive oil

2 tsp Dijon mustard

1 tsp light soy sauce

1 clove garlic, finely chopped

400g diced lamb (the recipe says to use lamb backstrap but at $60 a kilo I successfully substituted)


2 tbs extra virgin olive oil

1 tbs balsamic vinegar (recipe says to use verjuice)

2 tsp lemon juice (recipe says to use vino cotto)

2 tsp Dijon mustard

1/2 small red onion, thinly sliced

2 ripe peaches, halved, stoned, cut into thin wedges

100g rocket

1 tbs pine nuts, roasted

120g soft goats cheese, crumbled


1. To make marinade, stir vinegar, sugar, oil, mustard, soy sauce and garlic in a small bowl until sugar dissolves. Place lamb in a shallow glass or ceramic dish, add marinade and turn to coat, then cover and refrigerate for 3 hours or overnight.

2. Heat a greased pan or bbq over medium-high heat. Drain lamb and reserve marinade. Cook lamb, turning every minute and lightly basting with reserved marinade, for 6 minutes for med-rare or until cooked to your liking.

3. To make salad dressing, combine oil, balsamic vinegar, lemon juice and mustard in a small bowl and whisk until emulsified. Season with salt.

4. To make salad, combine onion, peaches, rocket, and pine nuts in a large bowl. Drizzle over dressing and toss gently to combine.

5. Cut each lamb backstrap on the diagonal into thick slices. (Or slice your diced lamb in half). Divide your salad onto plates, then top with lamb. Scatter with goat’s cheese and season with pepper to serve.

Bon appétit!




  1. this looks so yum!

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