Lamb, Peach And Pine Nut Salad – a delicious recipe with lamb loin, olive oil, pine nuts, peaches, fresh mint, white balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat a grill pan or large skillet on high heat. Drizzle the lamb with 1 tbsp of the olive oil and season with salt and pepper. Cook for 3 mins per side for medium, or until cooked to desired doneness. Remove from pan and let stand, loosely covered with foil, for 5 mins.
2
Heat a medium skillet on medium heat. Add the pine nuts and toast for 2 mins, or until golden. Drizzle the peaches with the remaining 1 tbsp olive oil and cook, flesh-side down, for 2 mins. Turn and cook for a further 2 mins. Place in a bowl with the pine nuts, mint, vinegar, extra virgin olive oil, lettuce leaves and chives. Toss to coat.
3
Add the sliced lamb and any resting juices. Season with salt and pepper. Toss and serve.
441
kcal
Calories
38
g
Fat
5
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 10 oz boneless lamb loin, 2 tbsp olive oil, 1/4 cup pine nuts, 3 None peaches, halved and pitted, and more.
Yes, Lamb, Peach And Pine Nut Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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