Filete de borrego con molé verde
“Molé” roughly translates as “concoction”, the most well known of all being guacamole.
The classic molé verde from Oaxaca is given its distinctive flavour by locally grown herb. This recipe gives a little twist by using pistachios and cos lettuce to give a bright colour. If you want to make the dish more substantial but don’t want to spend any more time in the kitchen buy a packet of thick cut chips and sprinkle them with smoked paprika before you roast them.... Read more.
Heat a heavy-based 22 cm pot to a medium heat and add oil, garlic and onion. Cook gently without colouring.
Meanwhile, place all the remaining molé ingredients except the salt and lime in a blender jug. Blend until very smooth.
When the onion and garlic is translucent, add the blended sauce and stir through. Bring to a simmer and then cook for 7-8 minutes on a very low heat. Do not overcook otherwise the sauce will go lose its bright green colour. Strain the sauce through a fine sieve then add seasoning and lime juice.
Heat a char-grill to a high heat. Brush the lamb fillet with olive oil, then season well with sea salt and tea before placing on the grill. Brush the cooked corn with olive oil and season and then grill. Turn the corn as it colours to ensure even heating then remove when lightly coloured. Let lamb rest for 5 minutes before serving.
To serve, stand the corn upright on its flat end and cut downwards to remove the kernels. Slice the lamb fillet against the grain into 6 equal size pieces. Dress a warmed plate with the green molé; arrange the corn on the base of the plate, then the watercress. Place the sliced lamb on top and garnish with pickled red jalapeño strips and white radish.
Note: If pickled red jalapeños are unavailable, roasted red pepper strips are a great substitute.
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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