Ingredients
Ingredients:
1pkt San Remo Artisan Trivelle
3 lamb rumps, cap off
150g frisee lettuce
4 radishes, finely sliced
Baby red chard (micro)
Lamb marinate :
2 sprigs of thyme
1 sprig rosemary
1 lemon, zested
Olive oil
Cracked black pepper
1tbsp ground cumin
Peasant Saltsa:
¼ cup flat leaf parsley
¼ cup fresh oregano leaves
¼ cup dill
2tbsp baby capers
6 white anchovies
1 garlic clove
Enough olive oil to bind
Place all ingredients into a processor and blend until smooth.
Method
Method:
-
In a bowl, place all lamb marinade ingredients and rub all over lamb. Refrigerate for 2hrs.
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Cook pasta as per packet directions. Once cooked refresh pasta under running cold water. Toss a little olive oil through the pasta and refrigerate.
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Heat BBQ grill on medium or griddle pan. Place lamb onto grill and cook for 5 mins on each side. Remove from grill and place into a bowl, covering with foil. Rest for 10mins.
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To make salad, toss peasant saltsa through pasta. Season to taste.
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Over 4 plates place a little lettuce and radish in the middle of each and a drizzle olive oil. Next place some pasta on top of greens.
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Slice each rump into 6 slices and place on top of the salad.
- To finish scatter baby red shard.
