Thomas Dux Balsamic Lamb Salad

• 1/2 cup balsamic vinegar
• 1 tbs chopped rosemary
• 1 clove garlic, crushed
• 2 kg leg Thomas Dux Tender Lamb
• 1 bunch fresh beetroot
• 2 bunches English spinach
• 1/3 cup Thomas Dux Cashew & Macadamia Mix, chopped
• 50 g feta cheese
• 2 tbs olive oil
• 1 tbs freshly squeezed orange juice
• 2 tsp seeded mustard

Balsamic Lamb:

1. Preheat oven to 220 deg.C. and line a baking tray with baking paper.
2. Boil vinegar, rosemary and garlic in a small pan for 5 minutes until syrupy. Brush lamb leg with the syrup and place into baking tray.
3. Roast for 30 minutes and then reduce heat to 90 deg.C. Roast for a further 1 hour per kg of lamb for medium, or until cooked to your liking.
4. Remove from oven, cover with foil and let rest for 10 minutes before slicing.

Salad:

1. Trim beetroot stalks, set aside and wash bulbs well. Wrap bulbs in foil and add to the lamb in the oven and let cook for 30-40 minutes until tender (time will depend on size of the bulbs). Remove from oven, unwrap and cool slightly. Rub skin off beetroot and cut into wedges. (Tip: use rubber gloves)
2. Trim leaves from spinach and wash well. Arrange on a platter with beetroot wedges.
3. Slice lamb and arrange over salad. Sprinkle with nuts and feta.
4. Whisk oil, orange juice and mustard for a flavoursome dressing and drizzle over salad. Enjoy!