Summer temperatures have me in the mood for bright fruits, sticky glazes and satisfying meals, without the heaviness. Hapi bone broth is the secret ingredient in this dish; filled with nutrient rich vitamins and minerals and packed full of flavour that will have you, and you guests saying wow.
I’ve also got a bit of an affinity at the moment with ice tea, which is usually made using loads of sugar but I’ve managed to come up with my version which isn’t sickly sweet and uses things you should already have in your cupboard. Feel free to experiment and add in ingredients your palate calls for like nuts in the salad or adding a pepper element to the lamb.
Summer Lamb Salad Ingredients:
Lamb loin (Allow 150 – 200g per person)
Mixed salad greens
Feta Cheese (As much as you like)
Hapi Bone Broth (Beef two – the darker beef broth)
Olive oil, butter and salt and pepper to taste
Summer Lamb Salad Recipe:
- Pre heat your oven to 180 degrees celsius/350 fahrenheit.
- Simmer 1/2 cup Hapi bone broth in a pot on the stove top at medium heat until reduced by a half (keep your eye on it and put to the side once done)
- Heat olive oil or butter in a pan and sear all sides of the lamb loin in until brown. (About a minute each side)
- Take the lamb off the heat, throw in a knob of butter and place the pan with the lamb (or transfer into oven proof dish) into the pre heated oven for 25 minutes per kilo of lamb. (About 8-10 minutes for a 300gm lamb loin)
- While the lamb is in the oven slice up your peach into segments.
- Remove lamb from oven, and let it rest for at least 10 minutes.
- While the lamb is resting, wash and dry salad greens and place in bowl.
- Add peach segments and feta cheese to salad greens, dress with olive oil and salt and pepper, toss gently.
- Slice lamb loin and assemble on plate. Drizzle Hapi bone broth reduction on top of lamb.
- Serve the salad alongside the lamb, bon appetit!
Iced Tea Ingredients (Serves 4):
Tea of your choice (I used English Breakfast tea)
Fresh or frozen fruit or herbs to garnish (Peaches, lemons, cucumber, rosemary or lavender)
Iced Tea Recipe:
- Brew two to three tea bags in 1 litre of boiling water, add honey to taste.
- Cut up fruit or herbs, place into large jug with a good helping of ice cubes
- Add steeped tea to jug of fruit or herbs and and top with cold water. Serve chilled.