Lamb with balsamic fig and hazelnut salad
trimmed lamb loin chop
600 g, (Backstrap), fat trimmed, (Buy 750g)
baby spinach leaves
½ cup(s), toasted, coarsely chopped
250 g, halved
- Boil, steam or microwave potatoes and green beans separately until tender. Drain.Cut potatoes in half. Refresh beans under cold water. Drain. Cover potatoes to keep warm.
- Meanwhile, lightly spray a large, non-stick frying pan with oil and heat over medium-high heat. Add figs and 2 tablespoons vinegar and cook, turning occasionally, for 3 minutes or until glazed. Remove from pan and cover to keep warm.
- Season lamb with sea salt and freshly ground black pepper. Lightly spray both sides with oil. Reheat same pan over high heat. Cook lamb for 4-5 minutes each side for medium or until cooked to your liking. Allow to rest for 5 minutes before thinly slicing.
- Place spinach, beans, hazelnuts, tomatoes, oil and remaining vinegar in a bowl. Toss to combine. Divide salad among serving plates and top with lamb, potatoes and figs. Serve.