| Spiced Lamb Salad |
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with
VPC Cabernet Dressing, rocket, tomato & fetta cheese
Mix together the tomatoes, VPC Cabernet Dressing, basil, salt and pepper. Place on a tray and bake in the oven on 140c for an hour. In a bowl, combine the chili, garlic, extra basil and VPC Extra Virgin Olive Oil. Add the lamb and marinate for a few hours or overnight. Place a fry pan over the stove and bring to a medium heat. Season the lamb with salt and pepper and seal on both sides. Place the lamb on a tray and roast in the oven on 200c for 6-8 minutes (12 minutes for a rack of lamb). In a bowl, combine the wild rocket, tomatoes, fetta cheese and some VPC Cabernet Dressing. Remove the lamb from the oven and set aside for 1 minute. Slice and serve on top of the salad.
Note: Shake the dressing well before use and refrigerate after opening |
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| Ingredients |
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Serves 4
6 roma tomatoes, cut into quarters
VPC Cabernet Dressing
2 tablespoons chopped basil
salt & pepper
1 chili, seeded & chopped
1 clove garlic, chopped
1 tablespoon chopped basil, extra
3 tablespoons VPC Extra Virgin Olive Oil
4 lamb loins, 180g each, trimmed of fat (or a lamb rack with 4 points)
450g wild rocket lettuce
150g fetta cheese
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