Te Mana Spring Lamb with Asparagus and Ricotta Salata

Te Mana Spring Lamb with Asparagus and Ricotta Salata

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, October 8, 2017.

Marinate your lamb over night for extra flavour. Alternatively, use BBQ grill to cook lamb. Cook lamb on medium heat for about 4-5 minutes each side for medium (depending on thickness) or until cooked to your liking.


Ingredients

Warm Farro Salad

  • ½ cup cracked farro
  • 1 pack ricotta salata
  • 1 courgette
  • 1 pack raspberry balsamic dressing
  • 1 pack walnuts
  • 3 tablespoons picked mint leaves

Te Mana Spring Lamb

  • 1 teaspoon spring lamb rub
  • 1 clove garlic, minced
  • 1 pack Te Mana Lamb rump (at room temperature)

Spring Greens

  • 1 bunch asparagus, woody ends trimmed
  • ½ bag broccolini, ends trimmed 1cm
  • Juice of ½ lemon

To Serve

  • ½ punnet micro red coral

Steps

  1. Preheat oven to 220°C. Preheat BBQ hot plate or grill to medium (if using). Bring two medium pots of salted water to the boil. Line an oven tray with baking paper. Cook farro in first pot of boiling water for 10-12 minutes, until tender with a slight bite. Drain, rinse under warm water, then drain well. Return to pot with a drizzle of oil and season with salt and pepper. Set aside, covered, to keep warm.
  2. Combine spring lamb rub and garlic in a medium bowl with a drizzle of oil. Pat lamb dry with paper towels and season with salt and pepper. Add to bowl with spring lamb rub and coat well.
  3. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook lamb for about 2 minutes each side, until golden. Transfer to prepared tray and roast for 9-10 minutes for medium (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for about 5 minutes.
  4. Grate ricotta salata, thinly slice courgette into rounds and set aside. While lamb is resting, cook asparagus and broccolini in second pot of boiling water for 2-3 minutes, until bright green and tender. Drain well and return to pot with a drizzle of olive oil and lemon juice. Season and set aside.
  5. Add all remaining warm farro salad ingredients to pot with cooked farro, toss to combine and season to taste. Slice lamb thinly against the grain. Using kitchen scissors, cut entire section of micro red coral, leaving 1cm at the base behind.
  6. To serve, divide warm farro salad between bowls top with spring greens and slices of Te mana spring lamb. Sprinkle over micro red coral.

Nutritional Information

Energy 2270 kj
543 kcal
Protein 43.6g
Carbohydrate 32.5g
Fat 25.7g