500g lamb eye of loin 1/4 cup (60ml) dry red wine

2 cloves garlic, crushed

4 large (360g) egg tomatoes, quartered

1 tablespoon olive oil 1/2 teaspoon sugar 1/2 teaspoon freshly ground black pepper 1/4 cup (60ml) red wine vinegar

1 teaspoon Dijon mustard

1 clove garlic, chopped coarsely 1/4 cup (20g) coarsely grated parmesan cheese 1/4 cup (60ml) macadamia oil

1 tablespoon chopped fresh basil leaves 1/2 cup (75g) macadamia nuts, toasted, chopped 250g rocket, trimmed

Combine lamb, wine and crushed garlic in large bowl; cover, refrigerate 30 minutes. [Can be made ahead to this stage. Cover; refrigerate overnight or freeze.]

indir (2)Place tomatoes on oven tray; drizzle with olive oil, sprinkle with sugar and pepper. Bake, uncovered, in moderate oven 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 and rocket in large bowl with dressing.


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