Pan-Fried Lamb Fillets with Beetroot, Kale and Bulgur Salad and Caper Aioli

Pan-Fried Lamb Fillets with Beetroot, Kale and Bulgur Salad and Caper Aioli

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 17, 2016.

A gourmet lamb dish where the flavors combine towards sating the palette.


Ingredients

Beetroot, Kale and Bulgur Salad

  • 2 carrots, peeled and diced 1cm
  • 1 red onion, diced 1cm
  • 3/4 cup bulgur wheat
  • 1/2 teaspoon salt
  • 150g curly kale
  • 1/2 jar beetroot relish

Caper Aioli

  • 2 1/2 tablespoons mayonnaise
  • 20g capers, finely chopped
  • 1 tablespoon chopped parsley
  • 1 teaspoon water

Pan-Fried Lamb Fillets

  • 300g lamb fillets (at room temperature)

To Serve

  • 1/2 jar beetroot relish

Steps

  1. oven to 220°C. Bring a full kettle to the boil. Line an oven tray with baking paper.
  2. Toss carrots and onion on prepared tray with a drizzle of olive oil. Season with salt and pepper and roast for about 20 minutes until just starting to caramelise.
  3. Add bulgur and salt to a large, heat-proof, bowl and cover with boiling water. Cover with a plate or cling film and leave to soak for 15 minutes until grains are tender. Drain well and return to bowl with a drizzle of oil.
  4. In a small bowl, mix together all caper aioli ingredients.
  5. Remove kale leaves from tough central stem (discarding stem) and finely chop leaves. Add to bulgur along with roast vegetables and first measure of beetroot relish. Season with salt and pepper and toss to combine.
  6. Pat lamb dry and season with salt and pepper. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for 5ƒ minutes. Slice thinly against the grain.
  7. Divide beetroot, kale and bulgur salad between plates. Top with lamb and a dollop of caper aioli. Serve remaining beetroot relish on the side.

Nutritional Information

Energy 2612 kj
624 kcal
Protein 30.1g
Carbohydrate 42.4g
Fat 38.5g