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Barbecued Lamb with Spring Vegetables


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Barbecued Lamb with Spring Vegetables
Recipe by Dave McKinnon

Preparation Time: 1 hour
Cooking Time: 1 Hour
Serves 2

Wine Match: Wither Hills Pinot Noir

Salad
2 pickling onions, peeled, finely sliced
Juice of 2 lemons
Pinch of salt
Fresh mixed salad leaves
2 tsp dukkah
Marigold flowers

Spring Vegetables
8 spring baby carrots
1 tbsp honey
8 asparagus spears
1 tsp lemon juice
1 tbsp Lupi extra virgin olive oil
Salt and freshly ground black pepper

Lamb
1 lamb fillet, trimmed of sinew
2 tbsp rosemary, leaves picked
1 tbsp rock salt
1 sprig rosemary
Lupi Olive Oil

Yoghurt Sauce
1 tbsp honey
1/4 cup unsweetened yoghurt
Salt

Micro cress to garnish

1.  To prepare the salad, place the sliced pickling onions in a small bowl and cover with lemon juice. Mix together to coat all of the onions, add a pinch of salt and set aside for 30 minutes.

2. To prepare the lamb, place the rosemary and salt in a mortar and pestle and grind until completely combined. Evenly season the lamb with the rosemary salt. Place the lamb on a barbecue grill and sear on one side until coloured with grill lines. Turn the lamb over and dip a rosemary sprig in Lupi olive oil and brush the oil over the lamb, using the rosemary as a brush. Cook to medium rare (cooking time will depend on thickness of fillet) and then set aside to rest, covered in tin foil.

3. To prepare the vegetables, place a saucepan of salted water over high heat and bring to the boil. Cook the carrots until just tender then remove from the heat and drain. Place the carrots back into a dry saucepan and add the honey. Place over low heat and glaze the carrots in the honey. Place the asparagus on the barbecue and char grill, turning to colour evenly. Cook until just tender. Make a dressing by combining the lemon juice and Lupi Olive oil in a small bowl and use half to dress the asparagus, reserving the other half to dress the salad. Season to taste with salt and pepper.

4. To make the yoghurt sauce, combine the honey and yoghurt and add a little salt to taste.

5. To finish the salad, squeeze the lemon juice out of the onions and combine the onions with the salad leaves. Dress with the reserved lemon dressing and sprinkle in the dukkah. Mix well and season to taste.

6. To serve, slice the lamb into 6-8 pieces and pile in the centre of each serving dish. Place the asparagus to one side of the lamb and the carrots at a right angle to the asparagus. Place a tall pile of salad on the other side of the lamb and top the salad with marigold petals. Drizzle a little of the yoghurt sauce around the plate and on top of the lamb. Top the lamb with a few sprigs of micro cress.




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