Lamb Salad Recipe
Healthy, delicious and easy to cook. Do we need to say more?
3 Garlic Cloves, crushed with a knife and peeled
3 Dried Shiitake Mushrooms
1 Tsp Salt
1 Tsp Pepper
1 Tsp Nigella Seeds
¼ Cup Balsamic Vinegar
¼ Cup Pomegranate Molasses
¼ Cup White Wine Vinegar
2 Mutton Cannon or Lamb Back Straps
A dozen New Potatoes, halved or quartered depending on size
3 Tablespoons of duck or goose fat
4 Handfuls of Baby Spinach Leaves
1 Small Punnet of Cherry Tomatoes, halved
10 Radishes, halved
La Chinata Smoked Paprika
Fresh Basil to Garnish if you’ve got it.
Mix the marinade ingredients together, (except the meat) until the salt is well-dissolved, then add the lamb, cover and set aside at room temperature. After three hours (or longer if you can,)
Preheat the oven to 210°C, and fire up the barbeque (with an even spread of coal).
Bring a large pot of well-salted water to the boil, then add the potatoes and boil for three minutes. Meanwhile, add duck fat to a roasting pan and put in the oven to bring it to the oven temperature. Drain and strain the potatoes, add to a roasting pan with the duck fat, toss around and add back to the oven for 15 minutes until tender inside, crispy outside.
After the lamb has gone in the oven, lay the lamb across the bbq grill and grill for around 3 minutes a side (depending on meat thickness and how done you like it.) Pull off the heat and cover for a further three minutes.
Remove the potatoes, wait for a couple of minutes then toss them in 1 teaspoon of smoked paprika and salt lightly. Lay out a bed of spinach, add tomato and peppery radishes, add the potatoes, then carve the lamb and place on top. Drizzle with pomegranate molasses, add a side of mayonnaise and dress with basil leaves.