Something different to try…
Serves: 6-8 as a starter
- 225-300g lean lamb cannon, fat removed
and chilled:
- 50g pea shoots or rocket leaves, rinsed
- 1 shallot, peeled and finely chopped
- 50g pitted green olives, drained and roughly chopped
- 4 fresh, ripe figs, thinly sliced
- Small handful freshly chopped mint
- Grated zest of 1 lemon
- Salt and freshly milled black pepper
- 2tbsp capers, rinsed
For the Mustard Dressing:
- 4tbsp extra virgin rapeseed or olive oil
- 1tbsp lemon juice
- 2-3tsp Dijon mustard
- 1tbsp white wine vinegar
1. To make the mustard dressing; place all the ingredients into a screw-topped jar and shake well. Season.
2. Remove the lamb from the fridge and slice as thinly as possible across the grain of the meat.
3. Place the slices between sheets of cling film and using a rolling pin or meat mallet flatten evenly into wafer-thin slices. Chill for 30 minutes along with a large serving platter.
4. Arrange the pea shoots or rocket leaves onto the platter, then the lamb slices, slightly overlapping. Season and garnish with the shallot, olives, figs, mint, lemon zest, seasoning and capers. Drizzle over the dressing and serve immediately.
www.simplybeefandlamb.co.uk