Mediterranean Lamb Loin Salad
- Meat type
- Cooking time
- Preparation time
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 medium-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 Loin Fillets for 2-3 mins each side. Set aside and cover loosley to rest for 5 mins, before slicing each Lamb Loin Fillets 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 Loin Fillets. Spoon over the olive and onion mix. Garnish with the fresh tarragon and basil and drizzle over tarragon dressing.
You’ll be pleased to know our lamb is 100% just that… lamb.
These Lamb Loin Fillets are a supremely tender cut of grass-fed lamb with a delicate texture and subtle sweetness.