INGREDIENTS:30 oz. lamb (loin, rump, topside or cutlets), 5 oz. per serving
8-12 ounces of reduced-salt feta cheese
Potatoes:
6 or 12 small potatoes, washed (1 or 2 per serving)
2 tsp. chopped flat leaf parsley
½ cup extra virgin olive oil
1 small clove garlic, crushed
as needed, ground pepper
as needed, kosher salt
Red Bell Pepper Mayonnaise:
1 medium-sized clove of garlic
1 large red bell pepper, roasted and skinned
1 small chili, seeds removed
pinch of saffron threads
2 egg yolks
½ lemon, juice only
½ cup virgin olive oil
½ cup vegetable oil
as needed, ground pepper
as needed, kosher salt
Garnish:
as needed, slow-roasted tomatoes
as needed, selection of small salad greens
18 whole, good-quality olives
as needed, balsamic vinaigrette
as needed, fresh basil sprigs
DIRECTIONS:Season, then sear the lamb well, on all sides. Roast in a pre-heated oven to medium rare. Once done, allow to rest and if possible keep just warm. Slice the cheese into thick slices then place on a tray, ready to be warmed through.
For potatoes, steam until tender but not too soft. Allow to cool, then slice and lay them in a shallow dish. Chop parsley, then mix into the olive oil, add garlic, and season with pepper and salt. Pour evenly over sliced potato, cover, and refrigerate at least 1 hour.
For mayonnaise, using a food processor, make a paste from the garlic, roasted pepper, chili and saffron. Add egg yolks and lemon juice, and continue to process until light in color. Slowly add the oils, mixing constantly. Season to taste with the pepper and salt. Store in a stainless steel bowl.
To serve, lightly warm the feta and roast tomatoes. Divide sliced potato between each plate, then thinly slice the rested lamb and lay over the potato. Place the warmed tomato onto the lamb, and then place even portions of feta onto the tomatoes. Scatter olives and salad leaves around the plate, then drizzle over a little balsamic vinaigrette. Spoon on the mayonnaise and garnish with fresh basil.SERVINGS:6 servings.From:Greg Heffernan, Replete Food Co.
