Certified Natural Lamb Salad

CERTIFIED NATURAL LAMB SALAD

lamb salad

   

 

 

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INGREDIENTS

2kg Certified Natural Lamb
2 Tbls olive oil
2 Tsp of toasted cumin
Ground salt
Black pepper
6 Baby cucumbers, cut into fingers
250g Sliced button mushrooms
1 x 400g Canned artichokes, opened and drained
2 Red peppers, sliced and lightly roasted
1 Large red onion, thinly sliced into rings
1/2 cup Coriander, chopped
1/2 cup Mint, chopped
1/2 cup Parsley, chopped
250g Young green asparagus, washed and blanched
200g Mixed lettuce leaves, washed and drained.

THE DRESSING

1/3 cup Red wine vinegar
2/3 cup Extra virgin olive oil
1 Tsp English mustard powder
1 Tbls Mint, chopped
1 Tbls Honey
2 Large Garlic cloves, crushed
Shake all ingredients together in a screw top jar.
 
HOW TO MAKE IT:

Cut the lamb open down the middle to butterfly.
Rub the lamb with olive oil and toasted cumin and marinate for 20 minutes in the refrigerator.
Heat a pan big enough to hold the meat, add a little cooking oil and gently place the meat in the pan and brown.
Place the lamb onto a roasting pan. Roast in a pre-heated oven at 180°c for 35 - 45 minutes. Remove from the oven and rest before slicing.
 
Place the cucumbers, mushrooms, artichokes, red peppers, onion and asparagus into a large bowl with herbs. Mix them together. Place the lettuce onto a serving platter. Pile the artichoke mixture onto the lettuce. Arrange the sliced lamb on top that and dress with the dressing.

Tip:
To blanch the asparagus, bring a pot of water to the boil add some salt and cook the asparagus for 1 - 2 min and refresh in ice cold water and place in a strainer to drain.

Click Here to go back to Jenny Morris's recipe page.


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