PEPPER-AND-CORIANDER-CRUSTED LAMB SALAD
Recipe Phillippa Cheifitz
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
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.