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Lamb Loin with Feta and Wasabi Cream and a Kūmara Salad

Lamb Loin with a Roast Kūmara, Almond and Pear Salad

2

Serves

1 hrs

Prep Time

25 mins

Cook Time

The Ironclad Pan Company

Recipe author

The Ironclad Pan Company

Heat up your dinner with this delicious Lamb Loin with Feta and Wasabi Cream recipe. Served alongside a roast Kūmara, almond, and pear salad, this recipe is perfect for a date night, special occasion, or even if you're just in the mood to spice up your midweek dinner. This recipe is best cooked in a cast-iron pan.

Heat up your dinner with this delicious Lamb Loin with Feta and Wasabi Cream recipe. Served alongside a roast Kūmara, almond, and pear salad, this recipe is perfect for a date night, special occasion, or even if you're just in the mood to spice up your midweek dinner. This recipe is best cooked in a cast-iron pan.

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Lamb,

Lunch,

Dinner,

Special Occasion & Entertaining,

Ingredients

The Lamb

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330g Quality Mark Lamb Loin Fillets

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2 tbsp olive oil

plus extra to sear lamb

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2 tbsp pomegranate balsamic reduction

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2 tsp coarse ground mustard

i

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to taste salt

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to taste black pepper

chopped

Feta and Wasabi Cream

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100 g feta

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2 tbsp fresh mint leaves

finely chopped

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1 tbsp wasabi paste

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2 tbsp mayonnaise

Kūmara Salad

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2 large kūmara

orange, cubed

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6 garlic cloves

roughly chopped

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1⁄2 red onions

sliced finely

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1 large mandarin

freshly squeezed and zested

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2 tbsp white wine vinegar

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2 tbsp fresh mint leaves

chopped

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2 tbsp olive oil

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1 large pear

sliced finely

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100g feta cheese

crumbled

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¼ cup almonds

toasted

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to taste salt

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to taste black pepper

To serve

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pomegranate seeds

Method

Prepping the Lamb

For the Kūmara Salad

For the Lamb

To Serve

1

Remove the lamb loin from the fridge and pat any excess moisture from the meat with a paper towel.

2

Mix the olive oil, mustard and pomegranate reduction and marinade the meat in this for an hour out of the fridge.

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