Lamb Loin with Knockalara Sheep’s Cheese
INGREDIENTS (SERVES 4)
560g lean lamb loin (trimmed of fat) cut into 4 x 140g pieces 8 tsp coconut oil 4 tsp Dijon mustard 4 tbsp of mixed fresh mint, parsley and chervil, chopped 400g sweet potato, peeled & diced in 1 cm cubes 200g tenderstem broccoli 1 clove garlic 2 sprigs of thyme 12 cherry tomatoes 12 black olives, cut in half 2 shallots, peeled & thinly sliced 400ml white wine vinegar 60g caster sugar 60g strained smoked Greek yogurt 100g Knockalara sheep’s cheese cut into small chunks 2 lemons (zest and juice) Rapeseed oil
METHOD
1. Pre-heat the oven to 180°C. Peel and dice the sweet potato into 1 cm cubes. Melt 4 teaspoons coconut oil in an oven-safe frying pan, then toss the sweet potato in the oil. Add a pinch of salt, a sprig of thyme and a clove of garlic. Add 1 tablespoon rapeseed oil and transfer to the oven for 15 minutes. 2. In a small pot, combine the white wine vinegar and caster sugar. Bring to the boil over a high heat, then set aside. Place shallots in a bowl and pour the hot white wine vinegar and caster sugar over them. 3. Combine the mint, parsley, chervil and lemon zest. Set aside. Slice the lamb loin into 4 x 140 g pieces and season with salt. Melt 4 tsps of coconut oil in a frying pan and fry the lamb loin until medium rare/pink – about 3-4 minutes per side. Remove the lamb from the pan and set aside to rest, before brushing each piece with Dijon mustard and rolling it in the mixed chopped herbs. Carve into 1cm slices. 4. Cut the cherry tomatoes in half, add 1 tsp of chopped thyme and season with a pinch of salt and pepper. Toss to coat, arrange on a tray and place under a hot grill for 3 minutes. 5. Cut the ends off the tenderstem broccoli. Boil the broccoli in a pot of water for 3 minutes, until tender, and then place in ice water to cool. Spread the broccoli on a grill pan, season with salt and rapeseed oil and then grill under a high heat until charred. 6. Combine sweet potato, shallots, olives, cheese and leftover chopped herbs. Add 1 teaspoon rapeseed oil, a pinch of salt and 1 tablespoon lemon juice. Mix to combine. 7. To serve, put a dollop of smoked Greek yoghurt on each plate. Add broccoli, two spoons of the sweet potato and cheese mixture, some tomatoes and place the lamb loin on top. Sprinkle with lemon zest, a squeeze of lemon juice and serve.
DIETITIAN’S TIP! USE RAPESEED OIL INSTEAD OF COCONUT OIL WHEN FRYING. COCONUT OIL IS A SATURATED FAT AND RAPESEED OIL IS A MORE HEART-HEALTHY ALTERNATIVE. Nutritional information (per serving): Fat: 29g Sugar: 3g Fibre: 7g