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.]
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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