Lamb fil­lets with Moroc­can Date Salad

Asian Journal - - Food Corner - Gur­jy­ote Singh Sethi Gur­jy­ote Singh Sethi, Ex­ec­u­tive Chef Email: gur­jy­

Recipe In­gre­di­ents:

2 X 300 g (10 oz) fil­lets of lamb olive oil 2 cups firmly packed wa­ter­cress leaves

Date Salad

4 or­anges, peeled, sliced 4 radishes, trimmed, thinly sliced on a man­dolin 1 small red onion, halved, thinly sliced 10 fresh dates, pit­ted and coarsely chopped ¼ cup (1½ oz) baby black olives ¼ cup firmly packed fresh mint leaves 2 tbsp lemon juice 2 tbsp ex­tra vir­gin olive oil 2 tbsp toasted flaked al­monds

Recipe Method:

Rub lamb with oil and cook over high heat in a non-stick fry­ing pan un­til browned all over. Place on an oven tray and roast at 200°C (400°F) for 15 min­utes. Re­move from oven and rest, loosely cov­ered, in a warm place for 10 min­utes. To make Date Salad, place or­ange slices in a large flat bowl, add radishes and toss gen­tly. Top with onion, dates, olives and mint leaves. Com­bine lemon juice and oil and sea­son to taste. Driz­zle dress­ing over the salad. Just be­fore serv­ing sprin­kle with al­monds. Place sliced lamb fil­lets on a bed of wa­ter­cress with the Date Salad to one side.

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