LAMB, BEET­ROOT & KU­MARA SALAD WITH FETA CREAM

NZ Gardener - - Recipes -

In­gre­di­ents 2 medium beet­root, un­peeled • 3 stalks rose­mary, leaves pulled off & chopped • 4 medium ku­mara, peeled • 3 red onions, cut into wedges • 2 whole bulbs gar­lic, un­sep­a­rated & un­peeled • ¼ cup ex­tra vir­gin olive oil, plus ex­tra for driz­zling • 4 lamb rumps, skin & fat re­moved • neutral oil (eg. grape­seed or co­conut), for fry­ing • 250g green beans, topped • lemon wedges • ¼ cup chopped fresh mint, pars­ley, co­rian­der or chives Feta cream • 100g feta, crum­bled • 1 cup unsweet­ened yo­ghurt (I like Greek) • 2 ta­ble­spoons finely chopped mint leaves • 1 ta­ble­spoon Di­jon mus­tard • 2 tea­spoon honey • 1 tea­spoon lemon juice

This salad works equally well in win­ter or sum­mer as it’s quite grunty, and you can serve it warm or cold. You can also use lamb steaks — don’t need to oven-bake them, just fry un­til rare to medium-rare. Left­over roast lamb would also be amaz­ing. Pump­kin could be used instead of ku­mara. Pre­heat the oven to 180°C fan-bake. Cut the top and tails off the beet­root, then slice in half. Place on a large square of foil, drizzle with olive oil, sprin­kle with salt and pep­per, and stuff a bit of the rose­mary in be­tween the halves. Close up the foil.

Cut the ku­mara into 4cm pieces. Place in a large roast­ing tray along with the onion, gar­lic bulbs, re­main­ing rose­mary and the olive oil. Season well with salt and pep­per, and toss. Add the beet­root parcels to the tray and bake in the pre­heated oven for an hour. Re­move from the oven and set aside. In­crease the oven to 220°C fan-bake. Re­move the lamb from the fridge 30 min­utes be­fore cook­ing. Pat dry with pa­per tow­els and season gen­er­ously all over with salt and pep­per.

Heat a fry­ing pan over a high heat. When very hot, add 1 ta­ble­spoon fry­ing oil and the lamb, and fry to brown all over. Trans­fer to a roast­ing tray and roast in the oven for 10 min­utes for medium-rare. Re­move from the oven, cover lightly with foil and rest for at least 10 min­utes.

To make the feta cream, com­bine the feta, yo­ghurt, mint, mus­tard, honey and lemon juice in a bowl. Add half the roasted gar­lic by squeez­ing it out of the skin. Stir to com­bine and season to taste with salt and pep­per.

To cook the beans, rinse the fry­ing pan and add ¹∕ ³ cup water, then re­place over a high heat. When boil­ing, add the beans and cook for a few min­utes, turn­ing the beans now and then, un­til bright green and cooked but still firm to the bite. Plunge into a bowl of cold water if you like, to keep them nice and green. Place the beans in a large salad bowl with the ku­mara, onion and re­main­ing squeezed-out gar­lic.

Re­move the beet­root from the foil when cool enough to han­dle, dis­card the rose­mary and rub the skins off. Slice finely. Just be­fore serv­ing, add to the salad and toss through.

Slice the lamb and ar­range on the salad. Drizzle with a lit­tle ex­tra vir­gin olive oil, squeeze over some lemon juice, and season with salt and pep­per. Scat­ter over the chopped fresh herbs. You can dol­lop with the feta cream — and have ex­tra on the table so peo­ple can help them­selves. PREP 20 min­utes COOK 1 hour 15 min­utes SERVES 5–6

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