LAMB, BLACKCURRANT & BEETROOT SALAD
SERVES 2 AS A LIGHT MEAL OR 4-6 AS PART OF A SHARING TABLE / PREPARATION 15 MINUTES PLUS 1 HOUR MARINATING / COOKING 5 MINUTES PLUS 5 MINUTES RESTING
Royalburn dry-aged lamb is truly as farm-to-plate as you can get, resulting in outstanding flavour, an optimal fat-to-lean ratio and finer-textured meat that is incredibly succulent. Paired with Augustines of Central’s juicy and flavourful South Canterbury Blackcurrants in Cassis you have a simple yet impressive dish that is perfect as part of a sharing table at Christmas or an elegant lunch for two.
The blackcurrants are a naturally delicious addition to any dessert, cocktail or over ice cream, but they also match very well with cheese or meats such as lamb and venison.
2 tablespoons lemon juice, plus zest of ½ lemon 2 tablespoons olive oil, plus extra to rub 2 tablespoons liquid from a jar of Augustines
of Central’s Blackcurrants in Cassis
½ teaspoon Dijon mustard
2 small beetroots (about 150g)
200g Royalburn Lamb Eye Fillet
3 tablespoons Augustines of Central’s
Blackcurrants in Cassis, drained
45g soft green leaves such as rocket, watercress,
pea shoots, microgreens
2 tablespoons finely chopped mint
¼ cup toasted walnut pieces
To make the dressing, combine the lemon juice, olive oil, blackcurrant liquid and mustard in a bowl and season with salt and pepper.
Scrub and trim the ends from the beetroot. Use a mandolin to slice the beetroot into very thin slices, add to the dressing and toss well. Leave to marinate for 1 hour, turning occasionally.
When ready to serve, take the beetroot out of the marinade (keep to use as the dressing) and arrange on a serving plate.
Rub the lamb all over with the lemon zest, some olive oil and salt.
Heat a heavy-based frying pan over a medium-hot heat. Cook the lamb for about 4-5 minutes turning to sear all sides – you want it still very soft when you poke it and it is better to be undercooked than over. Put on a plate, cover with foil and set aside to rest for at least 5 minutes.
Add the reserved dressing to the hot pan and let it bubble up, scraping the base of the pan with a wooden spoon, then pour back into the bowl.
Slice the lamb very thinly and arrange over the beetroot along with the blackcurrants, greens, mint and walnuts then drizzle with the dressing.
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