Plating up our latest stories
With a hint of spring in the air it is time to be turning our thoughts to lighter dishes to satisfy our palates and this delicious marinated lamb salad is not only a taste sensation, but is visually stunning. This recipe was put to the test last Friday when our Beef + Lamb Ambassador Chef, Brad King demonstrated to an audience at the Waikato Home Show, just how versatile and delicious New Zealand lamb is. This recipe features lamb backstrap, a flavoursome and tender cut of lamb perfect for quick cooking and gentle resting, then sliced over fresh seasonal salad ingredients all pulled together with a creamy Horseradish mayonnaise.
RECIPE – SERVES 4
For the lamb:
600 – 700g Quality Mark lamb backstrap
1 Tbsp cumin
1 Tbsp smoked paprika
2 Tbsp garlic, chopped
2 Tbsp coriander leaves, chopped
2 Tbsp flat leaf parsley, chopped
1 Tbsp of lemon juice
2 Tbsp olive oil
Place lamb in a bowl, add rest of ingredients and using hands, combine to cover all the lamb. Refrigerate for at least 2 hours.
For the salad:
16 x large cherry tomatoes
120 ml of extra virgin olive oil + a little extra
4 x eggs fridge temperature
2 Tbsp of capers
1 x red oak lettuce
1 x green oak lettuce
30g mustard leaves
1/3 iceberg lettuce (finely shredded)
6 x cos lettuce leaves (preferably inner)
¼ red cabbage, finely shredded
1x handful of small watercress
3-4 radishes (small wedges)
80g of mung beans
100 ml vegetable oil
3 pickled cornichons
1x bunch of spring onions, white part only
12 x white anchovies
2 Tbsp grated parmesan
3 x egg yolks
½ Tbsp of hot English mustard
Sea salt & freshly ground pepper
120 ml of extra virgin olive oil
100 ml avocado oil
20ml red wine vinegar
2 Tbsp of prepared horseradish
Preheat the oven to 120 °C. Slice a tiny piece from the base of the tomatoes so they will sit upright. Pour 100ml of olive oil into a small bowl and roll each tomato through oil then season with salt and pepper. Sit upright in a pan big enough to hold tomatoes in one layer.
Prick eggs with a fine pin, than boil for 9 minutes, refresh under cold water. Shell and halve them.
Soak capers in warm water, rinse and dry well with paper towel. Fry capers in hot vegetable oil for 30 seconds then dry on paper towel.
To make horseradish mayonnaise, whisk egg yolks, mustard salt and pepper in a mixing bowl. Slowly add the combined oils in a steady stream being careful to emulsify well between each addition. Add last of the oil until quite thick and acidulate with a little vinegar, whisk in the horseradish and season to taste. It should be thick enough to coat the salad ingredients and taste hot and acidic.
Rub a little olive oil over the lamb and season with salt and pepper. Place the lamb on a cast iron skillet (or BBQ) on medium heat for 3 minutes. Turn over and cook for a further three minutes. Rest in a warm place for 5 minutes.
Place a generous thread of oil and a splash of vinegar over the lettuce leaves, watercress, cabbage, mung beans, mustard leaves and eggs. Gently toss with a sprinkling of sea salt.
Toss eggs in a little oil and sea salt. Distribute salad leaves between 4 plates. Slice lamb into 2-3mm thick slices and arrange over salad. Distribute cornichons, spring onions, anchovies, parmesan, cherry tomatoes and eggs. Dress with horseradish mayonnaise.