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Lamb with balsamic fig and hazelnut salad

Lamb with balsamic fig and hazelnut salad

Total Time
30 min
15 min
15 min


Baby potatoes

12 individual

Green string beans

300 g


6 medium

Balsamic vinegar

¼ cup(s)

Lamb loin chop, raw

600 g, (Backstrap), fat trimmed, (Buy 750g)

Baby spinach

150 g


½ cup(s), toasted, coarsely chopped

Cherry tomatoes

250 g, halved

Olive oil

1½ tbs


  1. 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.
  2. 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.
  3. 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.
  4. 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.


TIP: If you like, use 3 sliced pears instead of figs.