This glaze is great with any cut of lamb. Try cutlets or rack of lamb for something different. Feel free to brush some glaze onto the lamb before cooking as well. Store any leftover glaze in the fridge for an exceptionally quick meal next time. Try to avoid leaning over the saucepan or taking a whiff while cooking the glaze – it is potent.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
- 6–8 lamb fillets
- 1 tablespoon olive oil
- salt and pepper
- ½ cup red wine
- ½ cup balsamic vinegar
- 1 tablespoon brown sugar
- 2 sprigs rosemary
- 1 garlic clove, squashed but whole
- ground black pepper, to taste
- 250 g cherry tomatoes, halved
- 1 avocado, diced
- ½ red onion, finely diced
- 1 handful basil leaves, chopped
- Preheat oven to 200°C.
- To make the glaze, add all glaze ingredients into a small saucepan and bring to boil. Reduce heat and simmer, stirring occasionally until mixture reduces to half and thickens (about 10 minutes). Strain into a jug to remove garlic and rosemary.
- Preheat barbecue or frying pan over medium-high heat. Rub the lamb with oil, salt and pepper, and cook for 3-4 minutes in total (or until cooked to your liking) turning regularly. Remove from heat, cover and rest.
- In a bowl, combine the salad ingredients and then divide among individual plates. Arrange lamb next to salad and drizzle with the glaze.
Quick meal tip: Drizzle any leftover roast lamb with glaze and serve with a simple green galad.
Jodie Blight | We’re all busy and want quick, healthy and delicious meals but sometimes just don’t have the time. Summer TABLE will inspire you to put variety and zest back into your mealtimes and with a free APP to create a shopping list on your phone, dinner will be ready in no time! And – you learn how to use leftovers in innovative new ways.
After years working as a company director in the finance industry, starting a family and moving half way around the world, Jodie Blight discovered her passion – creating healthy, easy and delicious family meals. “A fist pump from the kids is as good as a Michelin star in my books.”