Tag Archives: Lamb Salad

Cook or Cure!

After an amazing Christmas break with our family, we returned home feeling relaxed, refreshed and looking forward to an additional mini break at home.

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Unfortunately that feeling vanished very soon!  Gary discovered that I hadn’t closed the freezer door properly prior to our departure and everything had begun to defrost!

First job, stock take, make a list of everything that could be salvaged, dispose of what couldn’t, and then work out what to do with a freezer full of meat, seafood and poultry!

Idea’s began to form as I worked through it all, most would have to be cooked and then could be re-frozen.  I realised that I could also, smoke and cure a little as well.

I had duck marylands, I would do Confit Duck and then freeze ready for use.  There was one duck breast, it would be cured, airdried and then sliced/diced and frozen.

 

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Warm Salad of Sumac Marinated Lamb Backstrap with Chats & Green Beans

This is a firm favourite in our home, and perfect for this time of year.  In fact if you head to one of our local farmers’ markets, I am sure that you’ll be able to pick up most of the fresh ingredients, including the lamb, directly from the people who grow them.  You know me, I love to support local, to have a chat to the people who grow the food that we eat, and then to bring the produce home, cook it and eat it.

I discovered this recipe in one of my French cooking magazines, Cuisine Actuelle, some time ago, and then promptly forgot about it.   Flicking through my lamb scrap book recently, I was delighted to rediscover the recipe.

Here, beautiful lean lamb backstrap (from Forge Creek Lamb) is coated in a simple blend of olive oil, sumac and crushed garlic (fresh from our garden) and then set aside to marinate for a couple of hours before being cooked in a hot pan.  Once rested, the lamb is sliced to reveal the succulent, rose coloured centre, ready to become the star of the show in this delicious salad.

As usual, I just can’t help myself, and have adjusted the recipe to suit our tastes, including the addition of olives and capers.  I also swap the cherry tomatoes out for slow roasted Roma tomatoes if I feel like it.

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