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https://www.lifestylefood.com.au/recipes/14771/lamb-backstrap-served-with-mixed-spring-salad-and-red-wine-vinaigrette

LifestyleFOOD.com.au

Lamb Backstrap served with Mixed Spring Salad & Red Wine Vinaigrette

Gerald's Entree, Series 3, Come Dine with Me Australia.

Ingredients

  • Lamb Backstrap

  • 5 lamb back straps, 200-250g each

  • Salt and pepper, approximately four pinches of each for each cut of lamb

  • Olive oil, enough to just coat the bottom of frying pan

  • Mixed Spring Salad

  • 1 bunch of watercress

  • 2 heads of coral lettuce

  • 1 bag of fresh spinach leaves

  • 2 shallots (small onions) finely diced

  • 1 punnet of grape tomatoes

  • 30ml of white vinegar

  • Red Wine Reduction

  • 1 bottle of red wine

  • 2 shallots finely diced

  • 1 tsp of black peppercorns

  • 100 g butter

  • 2 tsp of olive oil

  • Red Wine Vinaigrette

  • Red wine vinegar 70-100 ml

  • 3 limes, juiced

  • Olive oil 100-200 ml

  • Salt and pepper, 2-3 pinches or to taste

Method

  • Lamb Backstrap:

  • 1.

    Preheat oven to 180 degrees.

  • 2.

    Clean off any residual sinew from the lamb, place into roasting dish and season with salt and pepper.

  • 3.

    Preheat frying/sauté pan with oil on medium to high heat.

  • 4.

    Place seasoned lamb into pan and then brown the lamb on all sides.

  • 5.

    Once coloured transfer to a roasting dish and cook in the oven for ten minutes until medium done.

  • 6.

    Remove from the oven and let the lamb rest for at least 5 minutes before slicing to serve.

  • Mixed Spring Salad :

  • 1.

    Remove watercress leaves, lettuce leaves from their respective bunches.

  • 2.

    Place them into a bowl with the spinach leaves and the vinegar.

  • 3.

    Rinse all of the leaves under water then drain thoroughly and place to the side.

  • 4.

    Finely dice the shallots and cut the tomatoes into halves.

  • 5.

    Add the shallots and tomato’s to the drained leaves.

  • Red Wine Reduction:

  • 1.

    Sauté the shallots on a medium heat with some of the butter and oil.

  • 2.

    Once softened, add the bottle of wine and the peppercorns then reduce by at least half. Pass the mixture through a sieve then return to the pan.

  • 3.

    Reduce by a quarter and remove from the heat.

  • 4.

    Slowly add in the butter, stirring until absorbed and season to taste. When the reduction coats the back of a spoon it is thick enough.

  • Red Wine Vinaigrette :

  • 1.

    Cut the limes in half and juice them into a mixing bowl.

  • 2.

    Add the salt, pepper and red wine vinegar together then whisk.

  • 3.

    While whisking, add the oil to the mixture slowly.

Notes

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Posted by sagbel13Report
Hi Gerry, you were sweet on the show, just wondering whether after the red wine reduction is done, is it used for the red wine vinaigrette?