Silver Fern Farms shares Easter weekend favourites
Easter dishes from Silver Fern Farms
LAMB MEDALLIONS with RASPBERRY MINT GLAZE Ingredients
1 pack Silver Fern Farms Lamb Medallions
2 Tbsp olive oil
1⁄2 cup fresh mint leaves, chopped coarsely
1⁄4 cup white wine vinegar
2 Tbsp raspberry vinegar
1 Tbsp lemon juice
2 Tbsp raspberry jam
Method
Coarsely chop the mint leaves into a bowl. Add the vinegars and lemon juice. Stir in the raspberry jam. Season to taste and set aside.
Brush lamb with olive oil and season to taste. Pan fry medallions over a mediumhigh heat for 3-4 minutes each side. Remove from pan cover and leave to rest for 5 minutes.
Deglaze the pan with the raspberry mint glaze. Allow mixture to reduce for 2 minutes. Return any juice from the resting meat to the glaze mixture.
Serve lamb medallions drizzled with the glaze and your choice of steamed seasonal vegetables. Serves 3-4
LAMB and FRENCH PUY LENTIL SALAD with FLATBREAD
By Silver Fern Farms
Ingredients
1 pack Silver Fern Farms Lamb Loin Fillets
A sprig of fresh flat-leaf parsley, torn
10-12 fresh mint leaves
1⁄2 small red onion, thinly sliced
A handful of baby spinach leaves
A handful of mixed green salad leaves
2-3 Tbsp of pomegranate arils
2 x wholemeal Lebanese flatbreads
Lentils: 300g French puy lentils, water, 2 clove garlic, unpeeled, Parsley stem and a small piece of carrot, 3 Tbsp red wine vinegar, 1 tsp sesame oil, 3 Tbsp soy sauce
Pomegranate Vinaigrette: 2 Tbsp pomegranate molasses, 1 Tbsp red wine vinegar, 1 Tbsp Dijon mustard, 1 tsp runny honey, 1⁄3 cup olive oil Greek Yoghurt: 1 cup Greek yoghurt, 1⁄2 clove garlic, crushed, 1 tsp lemon juice, salt and pepper, sumac
Method
Greek Yoghurt: In a small bowl, stir together the yoghurt, garlic, lemon juice, salt and pepper. Check seasoning add more lemon juice or salt as needed and store in refrigerator until required.
Lentils: Rinse the lentils well. Add to a pot with enough water to cover completely, also adding the two garlic cloves, parsley root and piece of carrot for sweetness and flavour. Simmer over medium heat until the lentils are al dente — around 18-20 minutes.
Drain, remove the parsley, carrot, set the garlic aside, and dress lentils with 1⁄4 cup olive oil, the sesame oil, red wine vinegar, soy sauce and salt and pepper whilst still warm. Stir to combine and set aside to cool. Check seasoning prior to serving, you may need a little more salt or some sourness from an extra sprinkle of vinegar.
Lamb: Remove the Silver Fern Farms Lamb Loin Fillets from the packaging, cover and bring to room temperature. Rub oil over the lamb and season with salt and pepper. Cook in a grill pan or barbecue on medium-high for 3-4 minutes on each side for medium-rare. Transfer to a plate, cover, and rest for 5 minutes. While the lamb is resting, on the same pan or barbecue grill, toast the flatbreads to char them slightly on each side.
Vinaigrette: Squeeze the flesh from the cooked garlic cloves and in a small bowl whisk together with the mustard, pomegranate molasses, honey, olive oil and vinegar. Season to taste with salt & pepper.
To assemble: Just before serving, sprinkle the Greek yoghurt with sumac and drizzle with a little olive oil. Toss together the lentils with the salad leaves, mint, parsley and red onion. Assemble on a plate and sprinkle with pomegranate arils. Slice the lamb across the grain and place on the top, drizzle with a little of the vinaigrette. Serve with the warm flatbreads.