Name: Grilled lamb with spicy peach salsa & spinach salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 750 gram lamb backstraps; 1 (100g) red onion, finely chopped; 2 (440g) peaches, finely chopped; 2 tablespoon finely chopped fresh flat-leaf parsley; 1 fresh long red chilli, finely chopped; 1 tablespoon malt vinegar; Spinach salad; 75 gram baby spinach leaves; 1 tablespoon malt vinegar; 2 teaspoon olive oil; 1/2 teaspoon white sugar; 2 tablespoon roasted pine nuts; 1 tablespoon dried currants

Ingredients

750 gram lamb backstraps

1 (100g) red onion, finely chopped

2 (440g) peaches, finely chopped

2 tablespoon finely chopped fresh flat-leaf parsley

1 fresh long red chilli, finely chopped

1 tablespoon malt vinegar

Spinach salad

75 gram baby spinach leaves

1 tablespoon malt vinegar

2 teaspoon olive oil

1/2 teaspoon white sugar

2 tablespoon roasted pine nuts

1 tablespoon dried currants

Method

1.Cook lamb on heated oiled barbecue (or grill or grill plate) until cooked as desired. Stand, covered, 10 minutes then slice thinly.

2.Meanwhile, to make spicy peach salsa, combine onion, peaches, parsley, chilli and malt vinegar in a medium bowl. Toss gently.

3.To make make spinach salad, toss ingredients together in a medium bowl.

4.Serve lamb with salsa and spinach salad.

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Ingredients

Method

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