Mediterranean Lamb Loin Salad

Ingredients

• 1 pack of Silver Fern Farms Lamb Loin Fillets
• 1 dried ancho chilli, seeds removed
• 1 tsp chilli flakes
• 1 tsp mint, dried
• 1 cup black Kalamata olives, stones removed
• ½ red onion
• 2 Tbsp capers
• 2 Tbsp small basil leaves
• 1 Tbsp fresh French tarragon leaves
• 2 Tbsp extra-virgin olive oil
• 500g tomatoes, sliced
• Extra fresh tarragon and basil leaves, to garnish
• 1 tsp Salt
• 1 tsp Pepper

Taragon Dressing:

• ¼ cup fresh tarragon leaves
• 2 Tbsp parsley, chopped
• 1 cup mayonnaise
• 150ml Greek yoghurt

Method

Remove Silver Fern Farms Lamb Loin Fillets from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Place the tarragon leaves, parsley, mayonnaise and yoghurt in a small blender. Blitz until just combined. Season with salt and pepper to taste and leave to chill in the fridge.

Roughly chop the olives, red onion, capers, basil and tarragon leaves together using a sharp knife. Drizzle with olive oil and season with pepper. Set aside in bowl.

Heat a BBQ hotplate or grill pan over a med-high heat while preparing the spice mix. Grind together the ancho chilli, chllli flakes and dried mint with salt and pepper. Rub the spice mix over the whole surface of the Lamb Loin Fillets.

Cook the lamb for 2-3 mins each side. Set aside and cover loosley to rest for 5 mins, before slicing against the grain.

Slice the tomatoes in half or into thin slices and arrange on a large serving platter. Top with slices of the lamb. Spoon over the olive and onion mix. Garnish with the fresh tarragon and basil and drizzle over tarragon dressing.