Lamb and Macadamia Nut Salad

• By foodie User Meredith
  More recipes by this foodie >
• Difficulty: Easy
• Course: Salads
• Serves: 4

Ingredients

500g lamb eye of loin
60ml (¼ cup) dry red wine
2 cloves garlic, crushed
4 large (360g) egg tomatoes, quartered
1 tablespoon olive oil
½ teaspoon sugar
½ teaspoon freshly ground black pepper
60ml (¼ cup) red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, chopped coarsely
¼ cup (20g) coarsely grated parmesan cheese
60ml (¼ cup) macadamia oil
1 tablespoon chopped fresh basil leaves
75g (½ cup) macadamia nuts, toasted, chopped
250g rocket, trimmed

Method

Combine lamb, wine and crushed garlic in large bowl; cover, refrigerate 30 minutes.

Place tomatoes on oven tray; drizzle with olive oil, sprinkle with sugar and pepper. Bake, uncovered, at 180°C for about 10 minutes or until tomatoes are soft.

Drain lamb; reserve marinade. Cook lamb, uncovered, in large heated oiled pan until browned all over and cooked as desired. Cover lamb, stand for 5 minutes; slice thinly.

Add marinade to same pan; bring to boil. Simmer, uncovered, until reduced to 1 tablespoon; blend or process with vinegar, mustard, chopped garlic, cheese, macadamia oil and basil until smooth.

Gently toss lamb, tomatoes, nuts and rocket in large bowl with dressing.