1.Melt butter in large frying pan; cook spices, stirring, until fragrant. Add peach; cook, stirring, about 2 minutes or until just tender. Add sugar and vinegar; cook, stirring, until sugar dissolves. Remove peach from pan with slotted spoon; place in large bowl.
2.Add lamb to sugar mixture in pan; cook, uncovered, over low heat until browned both sides and cooked as desired. Cover lamb; stand 10 minutes then slice thickly.
3.Meanwhile, blend or process ingredients for raspberry dressing until smooth.
4.Combine lamb and remaining ingredients in bowl with peach; toss gently. Serve salad drizzled with dressing.
There are many white wine vinegars available that have had fruit or herbs macerated in them. Raspberry is one of the most common varieties, and it can be used in a great many ways other than as part of a vinaigrette. Sprinkle it over a bowl of cooked vegetables or a fresh fruit salad to bring up the flavours and add a note of piquancy, or use it in a marinade or sauce for meat, poultry or game — it’s particularly suited to duck.