Name: Lamb, spinach and spiced peach salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 20 gram butter; 1 teaspoon ground coriander; 1/2 teaspoon ground cardamom; 1/4 teaspoon ground cinnamon; 3 peaches (450g), peeled, sliced thickly; 2 tablespoon brown sugar; 1 tablespoon raspberry vinegar; 800 gram backstrap; 1 red onion (300g), sliced thinly; 150 gram snow peas, trimmed, sliced thinly; 150 gram baby spinach leaves; 2 fresh long red chillies, sliced thinly; 120 gram raspberries; 2 tablespoon raspberry vinegar; 2 tablespoon olive oil; 1 teaspoon sugar; 1 teaspoon dijon mustard

Ingredients

20 gram butter

1 teaspoon ground coriander

1/2 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

3 peaches (450g), peeled, sliced thickly

2 tablespoon brown sugar

1 tablespoon raspberry vinegar

800 gram backstrap

1 red onion (300g), sliced thinly

150 gram snow peas, trimmed, sliced thinly

150 gram baby spinach leaves

2 fresh long red chillies, sliced thinly

120 gram raspberries

2 tablespoon raspberry vinegar

2 tablespoon olive oil

1 teaspoon sugar

1 teaspoon dijon mustard

Method

1.Melt butter in large frying pan; cook spices, stirring, until fragrant. Add peach; cook, stirring, about 2 minutes or until just tender. Add sugar and vinegar; cook, stirring, until sugar dissolves. Remove peach from pan with slotted spoon; place in large bowl.

2.Add lamb to sugar mixture in pan; cook, uncovered, over low heat until browned both sides and cooked as desired. Cover lamb; stand 10 minutes then slice thickly.

3.Meanwhile, blend or process ingredients for raspberry dressing until smooth.

4.Combine lamb and remaining ingredients in bowl with peach; toss gently. Serve salad drizzled with dressing.

There are many white wine vinegars available that have had fruit or herbs macerated in them. Raspberry is one of the most common varieties, and it can be used in a great many ways other than as part of a vinaigrette. Sprinkle it over a bowl of cooked vegetables or a fresh fruit salad to bring up the flavours and add a note of piquancy, or use it in a marinade or sauce for meat, poultry or game — it’s particularly suited to duck.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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