Lamb Fillets with Mustard and Date Vinaigrette
Photography Josh Griggs.
This tender cut of lamb is super-quick to cook with no wastage. The vinaigrette is one of my favourites and I use it with all cuts of meat and to dress robust vegetable salads.
Serves: 4
INGREDIENTS
500 grams lamb fillets or shortloins, silverskin removed
sea salt and ground pepper
olive oil
1 cup couscous
finely grated zest and juice 1 orange
small handful parsley, chopped
¼ cup pistachio nuts, roughly chopped
Mustard and Date Vinaigrette (see recipe below)
1 cup thick plain yoghurt
1 lemon, cut into wedges
Mustard and Date Vinaigrette
1 tablespoon date syrup
1 clove garlic, crushed
¼ cup olive oil
finely grated zest 1 lemon
2 tablespoons lemon juice
1 tablespoon wholegrain honey mustard
1 tablespoon finely chopped parsley
pinch chilli flakes
sea salt and ground pepper
2 tablespoons currants
METHOD
Season the lamb generously. Heat a sauté pan with a little oil and, when hot, cook lamb for about 3 minutes on each side. Transfer to a plate, cover loosely and rest for 5 minutes.
Put the couscous, most of the orange zest and 1 teaspoon salt in a heatproof bowl. Put the orange juice in a measuring jug and add enough boiling water to make 1 cup. Pour over the couscous, cover with a plate and leave for 10 minutes.
To serve: Fluff up the couscous with a fork and fold through most of the parsley and pistachios. Top with reserved orange zest, parsley and pistachios. Slice the lamb and spoon over the vinaigrette. Serve with yoghurt and lemon wedges.
Mustard and Date Vinaigrette: Whisk all the ingredients, except the currants, together in a bowl and season. Stir in the currants. Makes 3/4 cup
Cook's note: Date syrup is available at food stores and most supermarkets.
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