Follow this recipe by Jacques Reymond for a delicious lamb dish your guests will love.
Salt Bush Lamb Loin:
Divide the marinade into 2.
Clean lamb of all sinews and marinate in one half of the marinade for at least 15 mins before cooking. On a grill plate, cook the lamb to med-rare, allow to rest in the other half of the marinade for at least 5 min.
Slow Roasted Onions:
Bake the onions on a tray lined with a thin layer of rock salt at 140c until very soft and sweet, this will take about two hours; allow to cool a little then peel outer layer off. Peel the onion to small strips, season and add olive oil, chives and spring onion. These salad onions have so much flavour due to their cooking technique; they don’t need too many condiments.
Heat up the oil in a wok or fry pan and fry the merguiz slices, add the cavalo nero , stir quickly, season and put aside on a tray.
To serve: put slow roasted onion on the plate and place the sliced lamb loin on top. Give the marinate that the lamb has been resting a good mix and coat the meat. Sprinkle the cavalo nero, merguiz and orange segments on top, this is a very quick dish to plate up as long as you have the onions ready.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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