10/02/21
Lamb Silverside with Rocket and Parmesan
Rated 5.0 stars by 1 users
Yum, so easy and so delish!Recipe and photography by Richard Hingston
Author:Emma Parker - Born and Bread
Ingredients
- Canola Oil for cooking the lamb
-
1 x Middlehurst Delivered Leg steak
- 120ml Extra Virgin Olive oil
- 3 clove garlic sliced
- Fresh sprigs of rosemary
- 1 tsp of crushed coriander seeds
- 1 lemon peeled with a potato peeler into strips
- 1 lemon juiced
- Salt and pepper for seasoning
- Rocket leaves or mesclun salad approx 80 gm
- Approx 50gm of peeled Parmesan
- Fresh picked mint leaves
- 1 Tsp balsamic vinegar
Directions
- Heat a good splash of oil in a heavy based pan over a high heat, ensure the pan is really hot before adding the meat
- Season the Middlehurst lamb with salt and pepper then add to the hot oiled pan, turning the meat over every 30 seconds or so, this is so it cooks evenly. Continue to cook for approx 3 to 4 min, depending on the degree of which you like your lamb cooked, remove from the pan and allow to rest on a cooling wire over a plate or something to catch the cooking juices.
- To make the dressing, remove the cooking pan from the heat and dis-guard the used cooking oil and allow to cool a little, add the Extra Virgin Olive oil to the pan then add the garlic, rosemary, crushed coriander seeds and lemon peel allow to infuse for approx 5 min as the heat from the pan will continue to cook it. Add the lemon juice and also any cooking juices to the mixture, stir then sieve reserving the dressing
- Slice the lamb thinly against the grain season with salt and pepper then add 1/3rd of the dressing to the lamb and toss
- Season the rocket leaves with the remaining dressing and then arrange on a platter with the peeled parmesan and arrange the lamb on top then sprinkle with the balsamic vinegar and or extra virgin olive oil and mint
- This recipe will also work with other quick cooking cuts of Middlehurst Delivered Lamb
