Lamb with fennel, salsa verde and preserved lemon

Name: Lamb with fennel, salsa verde and preserved lemon
Ingredients: 2 lamb backstraps (200gm each), at room temperature; 1 tbsp extra-virgin olive oil; 280 gm (1 cup) Greek-style yoghurt; 1 fennel bulb, thinly sliced on a mandoline, fronds reserved; 2 spring onions, trimmed and thinly sliced; 35 gm (¼ cup) pistachio nuts, coarsely chopped; Sumac (optional), to serve; Preserved lemon and green-chilli salsa verde; 2 long green chillies, chopped; ½ preserved lemon, flesh and pith removed, chopped; ¼ cup each mint leaves and flat-leaf parsley leaves; 60 ml (¼ cup) extra-virgin olive oil; 1 tbsp white wine vinegar

www.gourmettraveller.com.au

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Servings: 4

Author : Cordelia Williamson

Lamb with fennel, salsa verde and preserved lemon

Instructions

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Step 1

For salsa verde, blend ingredients in a blender or food processor until a coarse paste and season to taste.

Step 2

Season lamb to taste and rub with oil. Heat a frying pan over high heat. Add lamb, reduce heat to medium-high, and fry, turning once, until cooked to your liking (3½ minutes a side for medium-rare). Rest for 10 minutes, then thinly slice.

Step 3

Spread yoghurt on a platter, top with lamb, fennel and spring onion, scatter with pistachio nuts, fennel fronds and sumac and drizzle with salsa verde to taste. Serve with remaining salsa verde on the side.

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