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Categories:
red wine vinegar walnut oil Salad salt cracked black pepper ground cumin lamb loin olive oil beets watercress walnuts yogurt Basil fresh basil
Viewed: 53 - Published at: 2 years agoIngredients
- 1 teaspoon red wine vinegar
- 1 tablespoon walnut oil
- salad Spiced Lamb, with Basil Yogurt
- 2 teaspoons salt
- 2 teaspoons cracked black pepper
- 2 teaspoons ground cumin
- 1 pound lamb loin
- 1 tablespoon olive oil
- 8 3/4 ounces canned beets drained, roughly chopped
- 3 ounces watercress
- 1/3 cup walnuts coarsely chopped
- yogurt Basil
- 1/2 cup yogurt thick
- 1 tablespoon fresh basil chopped
Method
- To make the walnut dressing, whisk vinegar with a pinch salt until dissolved. Drizzle in walnut oil slowly, whisking until mixture thickens. Set aside.
- Combine salt, pepper and cumin. Lightly coat lamb with oil then roll in spice mixture to coat. Heat a heavy-bottomed frying pan over high heat. Cook lamb for 2-3 mins per side. Let rest, covered loosely with foil, for 5 mins.
- Meanwhile, combine beets, watercress and walnuts. Toss with walnut dressing and arrange on serving plates. Slice lamb and arrange over salad. Mix together yogurt and basil. Season. Serve on the side.
