A lively spring dish to snap you out of winter!
Ingredients
- 2 fillets of lamb (removed from the rack and trimmed)
- olive oil
- salt and pepper
- for the salsa verde:
- 25 g fresh white bread crumbs
- 1 tsp lemon juice or tarragon vinegar
- 1 clove garlic (very finely chopped)
- 40 g flat leaf parsley (very finely chopped)
- 2 tblsp capers
- 1 hard boiled egg (finely chopped)
- 3 salted anchovy fillets (finely chopped)
- 2 tsp dijon mustard
- 150 ml extra virgin olive oil
- salt and pepper
Method
- Start by making the salsa verde. Pour the vinegar over the bread crumbs and set aside for the moment.
- Mix together the garlic, parsley, capers, egg and anchovies and add the bread crumbs, mixing well.
- Stir in the olive oil and beat in the mustard a little at a time, adding salt and pepper to taste.
- Cut the lamb into thick pieces, two per person. Drizzle with olive oil and season well with salt and pepper.
- Heat some olive oil in a pan and cook each side over a medium heat for 2-3 minutes depending on how you would like it cooked.
- Allow the medallions to rest for 4 minutes before serving with the salsa verde and sauté potatoes.
Notes
Liz's tip: Substitute any other soft herb for parsley as preferred; such as mint, basil or fennel.
