Roast mut­ton, goat’s cheese and pump­kin seed salad

Serves 4

Landscape (UK) - - Deep In Flavor -

500g chopped mut­ton leg or steak 200g rinded goat’s cheese, cut into small cubes 2 tbsp pump­kin seeds 1 tbsp ground al­monds (op­tional) 1 tbsp olive oil 1 tbsp crushed pink pep­per­corns 1 gar­lic clove, peeled and sliced 1 tbsp honey 1 red onion, peeled and chopped into chunks 200g mixed salad leaves zest of 1 lemon sea salt and black pep­per Pre­heat the oven to 190°C/gas mark 5. In a large bowl, place the mut­ton and sprin­kle over the ground al­monds if us­ing, mix­ing to coat. Com­bine the oil, pep­per­corns, gar­lic and honey in a small bowl, then sea­son with salt and black pep­per. Stir the oil mix­ture into the mut­ton, then trans­fer to a roast­ing tin. Add the onion pieces to the tray. Roast for 15 mins, toss­ing with a fish slice oc­ca­sion­ally, un­til the meat is browned. Sprin­kle the pump­kin seeds over and roast for a fur­ther 5 mins. Di­vide the salad leaves be­tween four plates, then di­vide the con­tents of the roast­ing tray be­tween them, fol­lowed by the pieces of goat’s cheese. Sprin­kle the lemon zest over the top, sea­son with pep­per and serve.

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