adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb and potato salad with green tapenade dressing
Lamb and potato salad with green tapenade dressing
0 Likes
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Impressive lamb and potato salad, perfect for special occasions.
Ingredients:
  • 500g kipfler potatoes, halved lengthways
  • 2 fennel bulbs, trimmed, cut into thin wedges
  • 18.20 gm olive oil
  • 3 (about 600g) lamb eye of loin (backstraps)
  • 1 bunch asparagus, trimmed, cut in half diagonally
  • 1 bunch watercress, sprigs picked
  • 62.50 ml green olive tapenade (see related recipe)
  • 21.00 gm lemon juice
  • 36.40 gm extra virgin olive oil
Instructions:
  • Preheat the oven to 180°C. Arrange potato and fennel on an oven tray, then generously drizzle with 3 teaspoons of oil. Season with salt and pepper. Roast for 30-35 minutes, turning occasionally, until tender. Let it rest for 15 minutes after removing from the oven.
  • Heat the rest of the oil in a large frying pan over high heat. Sear the lamb in the pan for 3-4 minutes on each side until done to your preference. Place the lamb on a plate, cover it with foil, and let it rest for 10 minutes.
  • Add the asparagus to the pan and cook for 1-2 minutes until vibrant green and just tender. Remove from heat and set aside.
  • Slice the lamb thickly. Combine lamb, potato, fennel, asparagus, and watercress in a large bowl, gently mix, and distribute into serving dishes.
  • Mix together the tapenade, lemon juice, and oil in a pitcher. Pour the mixture over the salads and serve right away.

Similar Recipes