PEP­PER-AND-CO­RIAN­DER-CRUSTED LAMB SALAD

Recipe Phillippa Cheifitz

House and Leisure Food - - HL FOOD -

1kg deboned, but­ter­flied

leg of lamb 2T olive oil 2T soya sauce 2T cracked black pep­per­corns 2T cracked co­rian­der seeds 50–60g rocket leaves, washed

and chilled 3 large canned ar­ti­choke

hearts, drained and sliced 1 bulb fen­nel or cel­ery heart,

sliced milled salt 4–6T olive oil 2–3T bal­samic vine­gar

Serves 8

Pre­heat the oven to 180°C. Trim the ex­cess fat from the lamb, moisten it with olive oil and soya sauce, then sprin­kle over and press in a mix of the pep­per­corns and seeds. Open the meat out and place it flat in an oiled roast­ing pan, fat side up. Roast for 45 min­utes.

Al­low it to cool, and re­frig­er­ate be­fore slic­ing thinly. Ar­range the sliced lamb on a plat­ter or sep­a­rate plates. Tuck in the rocket leaves, ar­ti­choke and fen­nel or cel­ery slices. Grind some salt and driz­zle the olive oil and bal­samic vine­gar over the top. Cover with cling­film and re­frig­er­ate un­til serv­ing.

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