Sweet, savoury and beautifully balanced.Tender lamb steaks are marinated in our Blackberry & Thyme Balsamic Vinegar, then paired with peppery rocket, juicy pomegranate seeds, creamy feta and crunchy pistachios. A spoonful of pickled red onions, gently softened in our Wild Garlic White Balsamic Vinegar, adds the perfect sharp finish.
Perfect for relaxed entertaining, summer dining or an elevated midweek meal.
For the lamb marinade:
2–3 lamb steaks
2 tbsp Blackberry & Thyme Balsamic Vinegar
1 tbsp olive oil
Sea salt and freshly ground black pepper
For the pickled red onions:
1 red onion, finely sliced
2–3 tbsp Wild Garlic White Balsamic Vinegar
To assemble:
4 shop-bought flatbreads
A handful of fresh rocket
½ cup pomegranate seeds
100g feta cheese, crumbled
2 tbsp pistachios, roughly chopped
Method
In a bowl, combine the Blackberry & Thyme Balsamic Vinegar, olive oil, salt and pepper. Add the lamb steaks and coat well. Cover and allow to marinate for at least 30 minutes (or up to 2 hours in the fridge for deeper flavour).
Place the sliced red onion and Wild Garlic White Balsamic Vinegar in a small saucepan. Warm gently over a low heat for 8–10 minutes, stirring occasionally, until the onions soften and take on a vibrant colour. Set aside to cool.
Heat a frying pan over medium-high heat. Remove the lamb from the marinade and cook for 2–3 minutes per side (depending on thickness) until nicely seared but still tender inside. Rest for 5 minutes before slicing thinly against the grain.
Warm the flatbreads slightly if desired. Scatter with fresh rocket, then layer over the sliced lamb. Sprinkle generously with pomegranate seeds, crumbled feta and chopped pistachios. Finish with a spoonful of the pickled red onions.
Serve immediately while the lamb is warm and the flatbreads are soft. For an extra burst of flavour, drizzle a little more Blackberry & Thyme Balsamic over the finished flatbreads just before serving.
Recipe and photograph by Burren Balsamics