Herbed lamb with cau­li­flower salad

Malta Independent - - CROSSWORD & FUN -


2 ta­ble­spoons olive oil 3 (200g each) lamb back­straps 1 ta­ble­spoon lemon rind, finely grated 1 ta­ble­spoon thyme, coarsely chopped 1/2 cup flat-leaf pars­ley, finely chopped 2 ta­ble­spoons lemon juice 2 tea­spoons Di­jon mus­tard 1 ta­ble­spoon pine nuts, toasted 1/2 cau­li­flower, shaved 60g baby spinach Leaves 1 ta­ble­spoon cur­rantss


1. Heat half the oil in a fry­ing pan over high heat. Cook the lamb for 2-3 mins each side or un­til cooked to your lik­ing. Trans­fer to a plate. Cover loosely with foil and set aside for 2 mins to rest. 2. Mean­while, com­bine lemon rind, thyme and two-thirds of the pars­ley on a shal­low plate. 3. Press the rested lamb into the herb mix­ture and roll to evenly coat. Thickly slice. 4. Com­bine lemon juice, mus­tard and re­main­ing oil in a large bowl. Add the pine nuts, cau­li­flower, spinach, cur­rants and re­main­ing pars­ley. Toss gen­tly to com­bine. Serve lamb with cau­li­flower salad.

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