Marinated lamb with sumac and fennel salad
With
Brett McGregor
Marinated lamb with sumac and fennel salad
Serves 4
Cost per serve = $9.13 (the cost is reduced if you use herbs from
the garden and a cheaper cut of lamb)
Preparation time 20 min, cooking time 10 min
Lamb
Ingredients
2 lamb loins - boneless and trimmed
4 cloves of garlic- sliced thinly
2 good sprigs of rosemary- sliced finely
2 tbsp olive oil- divided measure
Salt and black pepper to taste
Method
Pat dry the loins then season well with salt and pepper,
sprinkle over the garlic and rosemary then drizzle the oil. Rub
gently to ensure even coverage.
Pre-heat your oven to 180C. Place an oven proof pan onto the stove
and turn onto a high heat.
Add the remaining oil, when shimmering, add the loins. Cook until
nicely browned on both sides- about 3 minutes.
When nicely coloured, place into pre-heated oven for about 6
minutes or until cooked to your liking.
Rest your meat for at least 4 minutes before slicing. This will
ensure an even colour and a very juicy, tender texture.
Fennel, asparagus and feta salad
Ingredients
1 fennel bulb - sliced thinly and placed into iced lime
water. Fronds reserved for garnish
1 cup beans - blanched and placed into water with fennel, then
sliced into 3cm batons
15 broccoli florets - blanched and placed with fennel and
asparagus
1/2 cup mixed pistachio and almonds - placed into a pan with a knob
of butter and cooked on a medium heat until golden.
1 red onion - sliced thinly
75g feta cheese - crumbled
1 blood orange or orange - segmented and juice reserved
20 tarragon leaves
2 tbsp parsley - chopped
1 tbsp sumac
Salt - be careful as the feta can be a little salty too.
Pepper to taste
Method
Drain the liquid from the fennel, asparagus and
broccoli.
Add the red onion, orange with juice, nuts, tarragon, parsley,
sumac and finally feta, gently combine.
Taste, and adjust seasoning.
Place a handful of salad onto a large plate, top with sliced lamb
and reserved fennel fronds.
(Broadcast: 21 Feb 2012)
