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 #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!