Anne Halson's Lamb Salad with Chermoula Dressing
While visiting Leelands Lamb last week, Sue French kindly gave us a few cuts of their thick flank mini roast to create some deliciousness with back at the Mediterranean Market. Our in-house chef Anne Halson (an expert in creating deliciousness), came up with this wonderful lamb salad. Marinading takes a bit of time and slow roasting may test your patience even further, but the tasty results are well worth it. Especially when using meat of this quality (see last weeks post for the story). Anne’s zesty Chermoula dressing adds a delicious finish - topping off the beautiful array of spring vegetables complementing the salad.
Lamb Marinade
Ingredients:
2 tbls olive oil
4 anchovies
1/4 preserved lemon finely chopped
1/4 cup finely chopped fresh origanum
2 cloves of garlic
Handful of capers
Method
• Put all the ingredients in a pestle and mortar (or food processor) and crush / chop together coarsely.
• coat the lamb and marinade for at least one hour, or up to 2 days if you can.
Cooking the Mini Roast
• Bring lamb and marinade up to room temperature, or if marinating for a short time, leave at room temperature.
• Cook at 160'c for approximately 2 hours - allow to rest (10 minutes) and slice thinly for salad.
• Alternatively you could sear this and cook till rare - rest well (I suggest 15 to 30 minutes) and slice very thinly for salad (as shown below).
Lamb Marinade
Ingredients:
2 tbls olive oil
4 anchovies
1/4 preserved lemon finely chopped
1/4 cup finely chopped fresh origanum
2 cloves of garlic
Handful of capers
Method
• Put all the ingredients in a pestle and mortar (or food processor) and crush / chop together coarsely.
• coat the lamb and marinade for at least one hour, or up to 2 days if you can.
Cooking the Mini Roast
• Bring lamb and marinade up to room temperature, or if marinating for a short time, leave at room temperature.
• Cook at 160'c for approximately 2 hours - allow to rest (10 minutes) and slice thinly for salad.
• Alternatively you could sear this and cook till rare - rest well (I suggest 15 to 30 minutes) and slice very thinly for salad (as shown below).
For the salad
Use a mix of your favourite seasonal greens and either steamed, raw or and roasted veg (which you can cook the lamb - either roast or char grilled). For added interest add some feta and pistachios or almonds
Chermoula dressing
Ingredients:
1 cup parsley
1 cup coriander
2 cloves of garlic
Zest and rind of one lemon
1 tsp turmeric
1/2 tsp salt
Method:
• Put into food processor bowl
• Blend and slowly add 1 to 1 1/2 cups of lightly flavoured oil.
Use a mix of your favourite seasonal greens and either steamed, raw or and roasted veg (which you can cook the lamb - either roast or char grilled). For added interest add some feta and pistachios or almonds
Chermoula dressing
Ingredients:
1 cup parsley
1 cup coriander
2 cloves of garlic
Zest and rind of one lemon
1 tsp turmeric
1/2 tsp salt
Method:
• Put into food processor bowl
• Blend and slowly add 1 to 1 1/2 cups of lightly flavoured oil.
Nutritional Advice from Kim Malcolm
Lamb is rich in protein. You and I are literally made of protein from our bones to our muscles, veins, skin, hair, and nails. Our major organs, the heart, brain, liver, kidneys, and lungs depend on it because they are built of tissue made of proteins.
Lamb provides you with a complete protein, meaning your body gets all the essential amino acids it needs for optimal health with the addition of iron and B12. Additionally it’s a good source of zinc, a mineral that enables you to smell, taste, see well and helps support the reproductive system.
Naturally raised Lamb will also provide you with essential Saturated Fat. Without this your brain, immune system or your life giving liver do not function to the best that they can.
Eating pasture fed lamb that grazes on rich grassy fields with natural rock fertilisers means ‘health to you’. Because of the diligence of Leelands Lamb you are ensured of getting nutrient dense meat that holds all it’s goodness from pasture to plate.
Lamb is rich in protein. You and I are literally made of protein from our bones to our muscles, veins, skin, hair, and nails. Our major organs, the heart, brain, liver, kidneys, and lungs depend on it because they are built of tissue made of proteins.
Lamb provides you with a complete protein, meaning your body gets all the essential amino acids it needs for optimal health with the addition of iron and B12. Additionally it’s a good source of zinc, a mineral that enables you to smell, taste, see well and helps support the reproductive system.
Naturally raised Lamb will also provide you with essential Saturated Fat. Without this your brain, immune system or your life giving liver do not function to the best that they can.
Eating pasture fed lamb that grazes on rich grassy fields with natural rock fertilisers means ‘health to you’. Because of the diligence of Leelands Lamb you are ensured of getting nutrient dense meat that holds all it’s goodness from pasture to plate.
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