Lamb and Rocket Salad with Sun Dried Tomatoes New Zealand
Experience the perfect balance of flavors with this Lamb and Rocket Salad with Sun-Dried Tomatoes, a fresh and vibrant dish inspired by the tastes of New Zealand. Succulent lamb loin fillets are marinated with garlic, rosemary, and olive oil, then perfectly grilled for a tender, juicy bite. Paired with peppery rocket (arugula), tangy sun-dried tomatoes, and the nutty crunch of toasted pine nuts, this salad is elevated further with shavings of Parmesan and a zesty lemon dressing. Optional balsamic glaze adds a touch of sweetness to round out the dish. Quick to prepare in just 30 minutes, this recipe is as visually stunning as it is flavorful, making it an ideal choice for a sophisticated lunch or light dinner. Perfect for showcasing New Zealand lamb and fresh, Mediterranean-inspired ingredients, this salad is a celebration of simplicity and gourmet quality.
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Recipe Information
Ingredients
- 400 g Lamb loin fillets
- 3 tbsp Olive oil
- 2 pieces Garlic cloves, minced
- 1 tbsp Fresh rosemary, chopped
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 100 g Rocket (arugula)
- 80 g Sun-dried tomatoes, chopped
- 50 g Pine nuts, toasted
- 40 g Parmesan cheese, shaved
- 2 tbsp Lemon juice
- 1 tbsp Balsamic glaze (optional)
Instructions
1. Begin by marinating the lamb. In a small bowl, combine 2 tablespoons of olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture onto the lamb loin fillets and set aside to marinate for 10-15 minutes.
2. Heat a grill pan or skillet over medium-high heat. Add the marinated lamb fillets and cook for 3-4 minutes on each side, or until cooked to your preferred doneness. Remove from the pan, let rest for 5 minutes, and then slice thinly.
3. While the lamb rests, prepare the salad. In a large bowl, combine the rocket, chopped sun-dried tomatoes, toasted pine nuts, and shaved Parmesan cheese.
4. In a small jar or bowl, whisk together the remaining 1 tablespoon of olive oil and the lemon juice. Pour this dressing over the salad and toss gently to combine.
5. To serve, divide the salad onto plates and top with the sliced lamb. Drizzle with balsamic glaze, if using, for added sweetness and depth of flavor.
6. Serve immediately and enjoy your Lamb and Rocket Salad with Sun-Dried Tomatoes New Zealand!
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 10.0 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1122 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
