Lamb Salad with Raspberry Vinegarette

By Silver Fern Farms
Lamb Salad with Raspberry Vinegarette
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Lamb Medallions
  • ¼ cup water
  • 1 Tbsp white wine vinegar
  • 1 Tbsp sugar
  • 1 punnet fresh raspberries, hulled
  • 2 Tbsp vegetable oil
  • 4oz bag baby spinach leaves
  • 1 small red onion, peeled and sliced thin
  • 3.5oz goats cheese
  • 2.5oz walnuts, toasted
  • 1 handful of mint leaves


Place the water, vinegar and sugar in a small sauce pan. Bring to a simmer and reduce the liquid by half. Add the raspberries and coat in the hot syrup. Set aside to let them seep.

Heat a BBQ to a medium-high heat. Rub the lamb medallions with oil, season and then sear the lamb medallions for 3-4 minutes, then flip and fry another 3-4 minutes until medium-rare. Remove the lamb from the pan, cover with tin foil, and rest for 5 minutes.

Arrange the spinach leaves, onion, goat's cheese, walnuts, and mint onto a serving platter. Slice rounds of lamb through the middle of the medallions and place on the salad. Drizzle over the raspberry vinegar and top with raspberries.