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Aria Restaurant’s Lamb Salad Recipe
Aria Restaurant’s Lamb Salad Recipe
Our guests regularly ask for the recipe of some of our most famous dishes, so we thought we would share our Lamb Salad recipe with you as this dish is a special favourite among our diners.

Aria Lamb Salad Ingredients: New Zealand Lamb filet, mesclun, New Zealand goats cheese, balsamic vinegar, water, salt, pepper, honey, thyme, grape seed oil, olive oil and hazelnuts. This recipe contains nuts and dairy.

TO MAKE THE BALSAMIC DRESSING

  • 500ml Balsamic vinegar
  • 400 ml Grape seed oil
  • 500ml Extra virgin oil
  • 100ml Water
  • 100g Honey
  • 20g Thyme sprigs
  • Salt
  • Pepper

Chop thyme leaves and mix with water before bringing to the boil and simmering  for 5 minutes. Allow the mixture to cool down completely. Blitz the thyme mixture with the remaining ingredients in a blender and season to taste.

FOR THE TOASTED HAZELNUTS:

  • 30g Grape seeds oil
  • 20g brown sugar
  • Pinch of sea salt
  • 1kg hazel nuts

Combine sugar, oil and salt in a large bowl. Toss the hazelnuts through the mixture taking care to coat them completely. Spread the nuts on a silcon mat and roast in the oven for approx 6 minutes at 160 degrees celsius. Cool down and store in an airtight container.

TO ASSEMBLE THE DISH:

Cook the lamb filets to your liking – the restaurant generally serves medium rare, char grilled lamb in this salad.

Put some mesclun, picked herbs, hazelnuts and cranberries in a large bowl and toss with 3 tablespoons of dressing. Carefully place the tossed salad in the centre of the plate. Arrange the char grilled lamb filets on to the salad and sprinkle some goats cheese on top. Serve immediately.

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31 January, 2019

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