Peach, Tomato, and Thai Basil Salad with Seared Lamb Loin

Thursday, July 20, 2017
Disclosure: This post is sponsored by our friends at True Aussie Beef and Lamb and the Big Green Egg. Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Hey all, it's Winter.

Confession time: I'm a food impresser. I like to impress people with food. It's what we do around here. We go to great lengths to make wonderful dishes for our friends and family, so they will heap praises on us. It's kind of a sickness. 

When you're married to a chef and you like to make food yourself, it's what happens. 

Another confession: Despite the fact we're food impressers, we sometimes don't pull off a dish that impresses because a) we have time constraints, b) it's too hot to cook, and c) and we are lazy.

Last confession: We have a couple of tricks up our sleeve.

And this is one of our tricks: The Peach, Tomato, and Thai Basil Salad with Seared Lamb Loin. 

Peach, Tomato, and Thai Basil Salad with Seared Lamb Loin

Now you may be asking me, "Winter, how is this one of your tricks? This looks like it took a lot of time and effort to make."

You can make it pretty quickly with minimal effort AND you're grilling outside so you're not heating up your home. I can attest that after a busy Saturday, we had friends over that evening, and we pulled this salad together. I promise you, you're going to impress people at your next outdoor summer party with this salad. (#ownyourparty, amirite?)

The ingredients are easy to gather. This is the season for peaches and tomatoes and fresh herbs to shine.  Thai basil has a little hint of a licorice or anise and can be a little spicy. The Flavor Bible grouped together peaches, tomatoes, and Thai basil together, and I can see (and taste) why! 

By the way, if you don't have access to Thai basil, you can use regular sweet basil in a pinch.

Tomatoes, shallots, pistachios, Thai basil, chevre cheese, and peaches

Now I think the Aussie lamb is the key to elevating this salad. It's tender and juicy when you grill it up. And for those of you who shy away from lamb because it's "too gamey", I want to set the record straight that Aussie lamb is not. (You can find which stores in your neighborhood sell Australian lamb by going here.)

By the way, Lee decided to add some cinnamon to the rub for the lamb, and I loved how the warmth and spiciness played off of the sweet of the peaches. It was peach cobbler-esque!

With some Aussie lamb loin

You're going to want to get your Big Green Egg up to 425 degrees F, so you can sear those steaks about 3-5 minutes on each side to create a lovely crust (aka the Maillard reaction). We like medium rare, so we pulled the lamb loin off the heat at 130 degrees F, because your lamb is going to continue cooking and will get to 135 degrees F (final internal temperature).

DO NOT cut into it yet! I know it looks so good and you want to snitch a taste, but it will get even better if you let it rest. Put your lamb aside on a plate a cover it with foil and let it be for a few minutes.

True Aussie lamb and the Big Green Egg = Awesome match!

Tomatoes are the star of the salad dressing. The salad dressing?

Yup! When you toss the tomatoes in with the olive oil, vinegar, shallots, salt and pepper, the salt will pull out some of the water from the tomatoes because of our friend and scientific principle, osmosis. The tomato water is heavenly and adds a different depth to your dressing. 

You're also going to let that sit, so those flavors can blend.

Tomatoes are key to this salad!

You're going to slice up your lamb after you've let it rest. Aren't you glad you waited, because look how pretty that is?

Are you kidding me? It was SO tender!

Okay, T-minus 10 minutes till your friends arrive for your outdoor summer dinner party, start plating your salads and grill up some slices of bread on the Big Green Egg. And voila--you are a food impresser too!

Peach, Tomato, and Thai Basil Salad with Seared Lamb Loin = Impressive

You're gonna look like a rockstar, just saying!

Peach Tomato Thai Basil Salad with Seared Lamb Loin
Serves 4

For the lamb:
4 lb True Aussie lamb loin (four 1-pound steaks)
1 1/2 tbsp salt
1 tbsp black pepper
1 1/2 tsp cinnamon
1/2 tsp cayenne pepper
1 tsp paprika
1 tsp dried basil

For the salad:
4 tbsp extra virgin olive oil
3 tbsp balsamic vinegar (I love the Private Selection brand, it's sweeter and smoother)
2 tbsp shallots, minced
1/2 tsp salt
1/4 tsp ground pepper
4 large ripe, but firm tomatoes, beefsteak or other large heirloom variety, cut in wedges
8 cup of spring salad mix
4 firm and ripe peaches, cut in wedges
1/2 cup shelled pistachios
1/2 cup crumbled chevre (goat) cheese (I love Vermont Creamery's, it's mild and creamy, and not too goat-y)
2 tbsp Thai basil, chiffonade

Combine spices and coat the lamb loin steaks with rub. Cover with plastic wrap and let rest up to 24 hours in the refrigerator. Remove from the refrigerator about 30 minutes before you are ready to grill.

When the Big Green Egg is up to 425 degrees F, sear the lamb for 3-5 minutes on each side until the internal temperature is at 130 degrees F. Remove from heat and cover. It will continue to cook up to 135 degrees F for a medium rare finishing. Let rest for at least 15 minutes, before cutting into 1/4 -1/2 inch slices.

In a medium sized mixing bowl, combine the olive oil, balsamic vinegar, shallots, salt and pepper, and tomato wedges. Mix and set aside.

On a large plate, place 2 cups of salad greens, then sprinkle some chevre and pistachios. Add and arrange the peaches, tomatoes and lamb atop the salad greens. Spoon on the dressing over the entire salad. Sprinkle the Thai basil to finish.

Serve with grilled crusty bread and enjoy, you food impresser, you!

While you're here, have you entered the Grill on the Green Sweepstakes put on by True Aussie Beef and Lamb and the Big Green Egg? We want one of our listeners/readers to win the grand prize (hint hint: it's a Big Green Egg!). Head on over to Grill on the Green and enter before August 1, 2017.



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