Ovation Lamb, from Greenlea Butcher Shop, is 100 per cent pasture-raised, grass-fed, antibiotic and hormone-free. I've used their lamb shortloins to create a quick, yet oh-so satisfying recipe. Use the code DISH for a 10% discount at greenleabutcher.co.nz.
Serves: 6
INGREDIENTS
6 boneless lamb loins (I used Ovation Lamb from Greenlea Butcher Shop)
1 tablespoon ras el hanout
sea salt
olive oil
1½ cups thick plain yoghurt
2 tablespoonspomegranate molasses
1 fennel bulb, very thinly sliced, fronds reserved
½ cup sliveredalmonds, toasted
fresh mint leaves and lemon wedges to garnish
Olive Salsa
8 large green olives
small handful mint
zest 1 lemon
pinch chilli flakes
1 tablespoon olive oil
METHOD
Heat a little oil in a large sauté pan.
Sprinkle the shortloins with salt then ras el hanout.
Heat a little oil in a large sauté pan and when hot, cook for 2-3 minutes each side.
Transfer to a plate and rest, lightly covered for a few minutes before slicing.
Spread the yoghurt over a large platter and drizzle with the pomegranate molasses. Add the sliced lamb and spoon over the meat resting juices. Top with the shaved fennel, olive salsa and mint and serve with lemon wedges.
Olive Salsa: Chop the olives, mint, lemon zest and chilli together then stir in the oil.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!