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
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
330g Quality Mark Lamb Loin Fillets
2 tbsp olive oil
plus extra to sear lamb
2 tbsp pomegranate balsamic reduction
2 tsp coarse ground mustard
i
to taste salt
to taste black pepper
chopped
Feta and Wasabi Cream
100 g feta
2 tbsp fresh mint leaves
finely chopped
1 tbsp wasabi paste
2 tbsp mayonnaise
Kūmara Salad
2 large kūmara
orange, cubed
6 garlic cloves
roughly chopped
1⁄2 red onions
sliced finely
1 large mandarin
freshly squeezed and zested
2 tbsp white wine vinegar
2 tbsp fresh mint leaves
chopped
2 tbsp olive oil
1 large pear
sliced finely
100g feta cheese
crumbled
¼ cup almonds
toasted
to taste salt
to taste black pepper
To serve
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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