Lamb Medallions, Kūmara Puree and Microgreen Salad

Ingredients

• 1 pack Silver Fern Farms Lamb Medallions

Kūmara Puree:

• 300g orange kūmara, peeled and cubed
• 2 Tbsp butter
• 2 Tbsp crème fraiche
• White pepper
• Salt

Microgreen Salad:

• 2 cups microgreens
• 3 radishes, sliced
• 1 lime, juice and zest
• ½ tsp mustard powder (optional)
• 3 Tbsp olive oil
• Salt
• Pepper  

Tip: Keep some of the drained kūmara water for making the puree softer if necessary. If you want the kūmara puree sweeter, add a little honey.   

Method

Remove Silver Fern Farms Lamb Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins. Coat medallions with oil and season with salt and pepper.

Bring BBQ to a med-high heat. Cook lamb for 3-4 mins each side for medium-rare.

Transfer to a plate or board, cover loosely with foil and leave to rest for 5 mins before slicing against the grain.

To make the kūmara puree, boil kūmara in water for 7 mins or until soft, drain and mash well. Mix in butter, crème fraiche, and season to taste.

To make the microgreen salad, combine microgreens, radish slices and lime zest.

In a small bowl, mix lime juice, olive oil, mustard powder (if using), salt and pepper.

Assemble sliced lamb over kūmara puree, add microgreen salad and drizzle with lime dressing to serve.