Show Me How Chef
Steve Nelson

Ph: 02 9836 2220
Mob: 0433 057 900
Email: showmehowchef@bigpond.com
WARM SALAD OF GRILLED LAMB LOIN, BINNORIE LABNA & ROAST VEGETABLES

(Makes 20 small tartlets)

Ingredients
  • 500g Lamb Back Strap – Sinews removed
  • 150g Binnorie Labna – Marinated yoghurt balls
  • 1 Bunch Baby Beetroot – Simmered till tender in salted water & peeled
  • 3 Spanish Onions – Peeled & quartered
  • ½ Butternut Pumpkin – Peeled and chopped
  • 4 Tablespoons Extra Virgin Olive Oil
  • 1 clove garlic - Finely diced & crushed
  • ½ Bunch fresh Rosemary – Stripped & chopped
  • 1 Lemon – Grated zest & juiced
  • ½ Bunch Flat Leaf Parsley (Italian / Continental) – Leaves picked & coarsely chopped
  • ½ Bunch Mint Leaves – Leaves picked and coarsely chopped
  • 2 Bunches Baby Spinach Leaves – Picked & washed
  • Pinch of Sea Salt Flakes & Freshly Ground Black Pepper – To Taste



  • WARM SALAD OF GRILLED LAMB LOIN, BINNORIE LABNA & ROAST VEGETABLES
    Method
  • Trim & marinate lamb with garlic, rosemary, lemon zest, half the olive oil & some cracked pepper for 1 hour.
  • Toss the cooked & peeled beetroot, onions and pumpkin with a little olive oil, a little rosemary, sea salt & pepper. Roast in a moderate oven (180˚c) for 20 minutes to crisp up slightly.
  • Char grill the lamb for 4 minutes either side the rest for 5 minutes in a warm place.
  • Toss in a bowl the parsley, mint, warm beets, onions and pumpkin, a drizzle of olive oil, lemon juice, a pinch of sea salt & cracked pepper.
  • Cover a platter with a generous layer of spinach leaves.
  • Arrange the vegetables on the spinach, slice the lamb on a 45˚ angle across the grain & scatter over the salad.
  • Break the Labna into quarters & scatter on top with a little more olive oil & lemon juice.
  • For an added touch, roast some vine tomatoes with some caramelized balsamic vinegar and add as a garnish.
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