Lamb backstrap is a quick cooking and tender cut of meat, great for speedy weeknight meals. Combined with the salty, sweet and creamy flavours of the other ingredients, this is one salad that you can’t beat (pun intended!).
Serves 4
+ gluten free+ vegetarian (option)
Ingredients
Beetroot, peeled and roughly chopped
Fresh mint, leaves only
Sultanas
Lemon, juice only
Olive oil
Honey
Salt
Macadamia oil
Lamb backstrap
Pine nuts
Baby spinach
Goat's cheese, crumbled
Balsamic reduction
Method
This recipe can be found on page 60 of one of our most popular cookbooks,
Quick Dinners in the Thermomix. If you don't already have this one in your collection, you can check it out here...
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