Recommended Cut
Lamb Loin Fillets
A restaurant favourite, this delicious cut is known and loved by chefs and home cooks alike. Naturally tender with a delicate texture and subtle sweetness.
Lamb Loin Fillets with Jamaican Jerk Marinade
By Silver Fern Farms
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Preparation Time
10min
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Cooking Time
10min
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Serves
3-4
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Difficulty
Moderate
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Ingredients
- 1 pack of Silver Fern Farms Lamb Loin Fillets
- 2 Tbsp ground allspice
- 3 Tbsp brown sugar
- 2 cloves garlic, crushed
- 2 chillies, deseeded
- 3 spring onions, chopped
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Salt and pepper to taste
- 2 Tbsp soy sauce
Spicy Fruit Salad:
- 1 small pineapple
- 1 firm mango
- 2 grapefruit
- 1 small telegraph cucumber cut in half lengthways, deseeded and sliced
- 1 nashi
- Crispy lettuce leaves
Dressing:
- Juice of 2 limes
- ¼ cup brown sugar
- ½ tsp salt
- ½ cup avocado oil
Method
To create the jerk marinade put everything in a food processor except for the lamb and blend until smooth. Rub the lamb with the marinade and refrigerate for 2 hours or overnight. Grill the marinated lamb on a medium-hot barbecue. Cooking on charcoal is best, if you have a charcoal barbecue. Alternatively you can bake the lamb in a preheated oven (200°C) for 10 minutes.
To prepare the salad, peel and dice the pineapple, mango, grapefruit, cucumber, and nashi. To make the dressing, put all ingredients into a bowl and whisk to combine. Place fruit in a serving dish lined with crispy lettuce leaves. Pour over the dressing and toss lightly.
Serve with spicy fruit salad and crispy lettuce leaves.
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