Lyndey Milan's Warm Lamb and Apple Salad

METHOD

1. Warm oil in a very large fry pan over medium heat and sauté the lamb until almost browned all over but not cooked through.

Add asparagus and cook for several minutes more until tender and lamb nicely browned. Drizzle with vincotto and toss and stir through apple just to warm.

2. Meanwhile, combine dressing ingredients.

3. Gently combine all ingredients and dressing in a large mixing bowl and serve immediately.

Lyndey’s note: Vincotto means “cooked wine” and is made from long slow cooking of unfermented grape must (skins, seeds, small stems of wine grapes) to make a thick, dark, agrodolce liquid.

Originating in Italy there are many good examples in Australia. You can substitute with caramelised balsamic.

BEST WINE MATCH FOR WARM LAMB AND APPLE SALAD

Choose a medium-bodied Mediterranean variety like Sangiovese or Nero d'Avola with the lamb salad for a savoury pairing.