Warm Salad of Lamb, Feta and Red Capsicum Mayonnaise
larger imageMove mouse over the image to magnify
01639

Warm Salad of Lamb, Feta and Red Capsicum Mayonnaise

(0 rating - rate this recipe)
<b>Prep:</b> 20 mins + refrigerating time Prep: 20 mins + refrigerating time
<b>Cook:</b> 30 mins + resting time Cook: 30 mins + resting time
Serves 6 Serves 6
email
Comment print

Ingredients

  • Allow 4 cutlets or approximately 150g lean, trimmed Quality Mark lamb per serving
  • Sheep's milk cheese (eg Hipi Iti)
  •  

Potatoes

  •  
  • 1 or 2 small gourmet potatoes per serving
  • 2 teaspoons chopped flat-leaf parsley
  • 100ml extra virgin olive oil
  • 1 small clove garlic, crushed
  • Milled pepper and salt
  •  

Red capsicum mayonnaise

  •  
  • 1 medium-sized clove garlic, peeled
  • 1 large red capsicum, roasted, skinned
  • 1 small chilli, seeds removed
  • Pinch of saffron threads
  • 2 egg yolks
  • Juice of ½ a lemon
  • 125ml virgin olive oil
  • 125ml vegetable oil
  • Milled pepper
  • Maldon salt
  •  

Garnish

  •  
  • Slow-roasted tomatoes
  • A selection of salad leaves
  • 18 whole, good quality olives
  • Balsamic vinaigrette
  • Fresh basil sprigs

Method

The Potatoes

Boil or steam the potatoes until tender but not too soft. Allow to cool then slice and lay in a shallow dish. Chop the parsley then mix into the olive oil, add garlic and season with pepper and salt.

Evenly pour over the sliced potatoes, cover and refrigerate for at least one hour.
 

The Mayonnaise

Using a food processor, make a paste from the garlic, roast capsicum, chilli and saffron. Add the egg yolks and lemon juice and continue to process until light in colour. Slowly add the oil mixing as you go until it is all in. Season to taste with pepper and salt then store in a stainless steel bowl.
 

The lamb

Season the lamb then sear well on all sides. Roast in a pre-heated oven to medium-rare. Once done allow to rest and if possible keep just warm.

Cut the cheese into quite thick slices then place on a tray ready to warm through.
 

To serve

Lightly warm the sheep's milk cheese and the roasted tomatoes.

Divide the sliced potatoes between each plate then top with some sliced cheese. Arrange cutlets and warmed tomato on the potatoes.

Note: If using a lamb cut such as rump, rest it well then slice and arrange in the same way.

Scatter olives and salad leaves around the plate then drizzle over a little balsamic vinaigrette. Spoon on the capsicum mayonnaise and garnish with fresh basil.

Serve right away.

You may also like these recipes...

Lamb Cutlets with Potato Rosti & Fresh Herb Pistou
Serves: 4
Prep: 15 mins
Cook: 35 mins
Suitable Cuts: Lamb Rack, Lamb Rump, Lamb Loin Chops
Roasted Lamb Rumps with Fresh Herb & Mustard Butter
Serves: 4
Prep: 10 mins
Cook: 15 mins + resting time
Suitable Cuts: Lamb Rump, Lamb Shoulder Chops, Lamb Mid Loin Chops
Balsamic Glazed Lamb Salad
Serves: 5-6
Prep: 20 mins
Cook: 35 mins
Suitable Cuts: Lamb Rump, Leg Steak, Butterflied Lamb Leg
Warm Lamb, Carrot & Beetroot Salad
Serves: 4-6
Prep: 15 mins
Cook: 1 hour
Suitable Cuts: Rump, Leg Steaks, Rack

Comments

JOIN OUR MAILING LIST

Name
Email*

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE

0800 733 466

enquiries@beeflambnz.co.nz

facebook twitterpinterestinstagram