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Ingredients
- 4x180g lamb loin fillets
- 2 tbsp chopped parsley leaves
- 1 orange, zest removed and segmented
- 2 tbsp chopped pecans
- 1 tbsp Dijon mustard
- 2 cups cooked and roughly crushed potatoes
- Bunch cavolo nero, de-stemmed, wilted and drained
- Handful of wild rocket
- Handful of picked watercress
- 1 cup lamb stock
- 1 cup white wine
- 1 tsp butter
- Salt and pepper
Method
· Chop together the parsley, orange zest and pecans to make the gremolata.
· Reduce the lamb stock and wine by a third; just before serving, finish with the butter and season to taste.
· Rub the lamb with oil and season, sear in a hot pan on all sides, then allow to cool. Smear the top lightly with the mustard and press on the gremolata.
· Roast in a 180C oven until pink, about 8-10 minutes, rest.
Toss together the orange segments, watercress and rocket.
· Mix together the roughly crushed potatoes and finely chopped cavolo nero, warm, season and place in the centre of the plate.
· Cut the rested lamb in half on a slight angle and position leaning against itself on the potato, top with the orange salad. Dress the plate with the lamb glaze.
