Warm lamb salad with croutons
1.Preheat oven to 220°C (200°C fan-forced).
2.Cut crusts from bread. Halve each slice diagonally.
3.In a small bowl, combine oil and garlic; add bread, toss to coat.
4.Place bread in a single layer on an oven tray.
5.Toast in oven, turning once, for about 4 minutes each side, or until croutons are lightly browned and crisp.
6.Meanwhile, in a heated large non-stick frying pan cook vegetables on medium, in batches, for about 5-10 minutes, or until just tender. Remove from pan. Cover.
7.In the same pan, cook lamb on medium, in batches, for about 5-10 minutes, or until browned both sides and cooked as desired. Remove from pan. Cover.
8.Place vinegar in same pan; bring to the boil. Add stock; reduce heat. Simmer, uncovered, for about 5 minutes, or until sauce reduces by half.
9.Meanwhile, combine zucchini, eggplant, endive and tomato.
10.Divide lamb and croutons with salad vegetables among plates. Drizzle with balsamic dressing before serving.
Crouton comes from the French word croûte, which translates as crust hence these crunchy pieces of garlic bread soak up the sauce in this dish. Croûtons can be made a day ahead and stored in an airtight container.Note