Lamb Loin Fillets
These Lamb Loin Fillets are a supremely tender cut of grass-fed lamb with a delicate texture and subtle sweetness.
To make the marinade for the lamb mix together the olive oil, lemon zest, garlic, basil, oregano, mint, and parsley. Cover the lamb in this mixture and leave for at least 15 minutes.
To make the salad roast potatoes (or kumara) with a little oil and allow to cool. Cut each into 8 cubes. Simmer eggs until softly poached and allow to cool. In a large serving bowl, combine potatoes, green beans, cherry tomatoes, onion, and olives. To make the dressing combine the parmesan with the egg, vinegar and anchovy paste. Whisk in the oil slowly before adding seasoning and parsley.
Grill the lamb 2-3 minutes each side until medium-rare. Remove from heat, cover, and rest for 5 minutes.
Slice lamb diagonally across the grain and lay over the salad. Drizzle with dressing and top with soft-poached eggs.
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