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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.