Grilled Marinated Spicy Lamb with Chunky Kumara and Green Bean Salad
Ingredients
6 lamb shortloins or 12 lamb fillets
3 tablespoons olive or vegetable oil
1 tablespoon smoked paprika salt and freshly ground black pepper
6 medium kumara
300g green beans
1 /2 cup fresh mint
DRESSING
Juice and zest of 1 orange
4 tablespoons extra virgin olive oil
salt freshly ground black pepper
Description
It was very exciting when our daughter invited us to dinner at her new flat for the first time. Katie continues to grow in confidence in her own cooking. She found this recipe of mine on the Cuisine website and did a terrific job of preparing it for us. The combination of tender lamb, sweet kumara chunks, crisp green beans and a minty orange dressing makes this a great way to show off classic kiwi ingredients. Prepare everything ahead and leave the veges at room temperature, ready for the warm lamb to top this dish.
Method
Place the lamb in a bowl with the oil. Toss in the paprika, salt and pepper and turn the lamb to coat well. Refrigerate for at least an hour so the lamb absorbs flavours.
In the meantime, peel the kumara, bring a large pot of salted water to the boil and simmer the kumara until tender. Cool and cut into chunks. Bring some more salted water to the boil and blanch the beans for one to two minutes. Immediately refresh in ice-cold water to retain the green, crisp look and texture.
Finely chop the mint and combine with the kumara and beans on a serving platter. Make the dressing by combining the juice and zest of the orange with the oil, and salt and pepper to taste. Toss over the vegetables.
Heat the grill and cook the lamb over a low to medium heat until golden on the outside, yet still pink and moist within. Rest the lamb for a few minutes before cutting into chunks diagonally and serving over the kumara and bean salad.
Categories
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