This dish was a knockout. The backstrap of lamb was covered in ground allspice, fennel seed and coriander seed (all roughly ground in the pestle and mortar), rubbed in oil, salt and black pepper. Seared a couple of minutes each side, rested for at least 6 minutes.
I made a simple salad of peeled cherry tomatoes, with a dressing of dried mint, olive oil, oregano, a touch of lemon juice and sugar to balance. I warmed the tomatoes up in the dressing with a few olives to make a warm vinaigrette and served this with a thick yoghurt mixed with garlic, salt and fresh mint.
A sort of elegant greek salad with lamb. This tasted more than the sum of it's parts.
I made a simple salad of peeled cherry tomatoes, with a dressing of dried mint, olive oil, oregano, a touch of lemon juice and sugar to balance. I warmed the tomatoes up in the dressing with a few olives to make a warm vinaigrette and served this with a thick yoghurt mixed with garlic, salt and fresh mint.
A sort of elegant greek salad with lamb. This tasted more than the sum of it's parts.
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