Raspberry Marinated Lamb Loin
This easy to prepare salad takes virtually no time to put together and is a nice refreshing summer treat. The lamb loin can be substituted with any other meat and the salad could be "bulked up" with various fresh summer vegetables to a main size meal.
- 250g lamb loin
- 100ml raspberry vinegar
- 10ml vegetable oil
- salt and pepper to taste
- 20gm watercress leaves
- 1 witloof
- 20gm rocket leaves
- 20gm radicchio
- 20gm baby spinach
- 50ml raspberry vinegar
- 30ml avocado oil
- salt & pepper to taste
- fresh raspberries for garnishing
Trim the lamb loins and season with salt and pepper. Place the meat into a bowl and add the raspberry vinegar. Allow to marinade for 30 minutes. If the vinegar is not covering the meat completely turn the lamb loin every now and then to evenly marinate them.
Remove the lamb loins from the vinegar and pat dry.
Heat the vegetable oil in a pan and sear the lamb loin for approximately one minute on each side. This should cook the lamb loin to rare - if you would like your meat cooked a bit more just increase the cooking time. Remove the lamb loin from the pan and let it rest in a warm place for around 10 minutes.
While the meat is resting pick your salad leaves and wash them carefully, put them in a salad spinner or pat them dry without bruising them.
For the dressing, combine the raspberry vinegar and the avocado oil with salt and pepper and whisk. Arrange the salad leaves neatly in a bowl plate. Thinly slice the lamb loin and place it on the salad. Drizzle the dressing over the salad and garnish with fresh raspberries.