Loin of Lamb with Salsa Verde & Italian Roasted Vegetables
Thu, 17 October 2019
For the lamb:
2 x 500g lamb loins, well trimmed
150ml rapeseed oil
1 tbsp Dijon mustard
2 garlic cloves, crushed
1 tbsp chopped fresh rosemary
For the Italian roasted vegetables:
2 large red peppers
olive oil, for frying
40g small capers, well rinsed
75g stoned black olives
1 head of celery
4 anchovies, soaked in warm water and cut into julienne strips
1 white onion, finely chopped
40g caster sugar
150g tomato puree
100ml white wine vinegar
2 tbsp chopped fresh flat-leaf parsley
50g golden raisins
For the salsa verde:
2 garlic cloves, peeled
1 tbsp rinsed capers
1 tbsp chopped gherkins
2 large bunches flat-leaf parsley
small handful of fresh basil
small bunch of mint leaves
1 tbsp Dijon mustard
2 tbsp red wine vinegar
6 tbsp rapeseed oil, plus a little extra if necessary
sea salt and freshly ground black pepper
1. To marinate the lamb loins, mix the oil in a shallow non-metallic dish with the mustard, garlic and rosemary. Add the lamb, turning to coat, then cover with clingfilm and chill overnight to allow the flavours to combine.
2. To make the Italian roasted vegetables, preheat the oven to 200C. Place the peppers in a baking tin lined with parchment paper and cook until the skins are blackened and blistered. Remove from the oven and put in a large bowl and cover with clingfilm to allow the skins to steam off. Once cooled, take off the skins and remove the seeds, then cut the flesh into dice and put in a large bowl. Set aside.
3. Cut the aubergines into large dice and salt them, and when most of the water has come out of them fry them in olive oil. Finely dice the celery and blanch in a pan of boiling water. Drain and refresh under cold running water.
4. Heat a little more oil in a frying pan and sauté the onion until well softened but not coloured. Sprinkle in the sugar and stir in the tomato puree, then cook to reduce until it has taken on a darkened colour. Pour in the vinegar and simmer for a few minutes. Season generously and stir the parsley into the red peppers with the capers, blanched celery, anchovies, olives, aubergines and raisins. Leave at room temperature.
5. To roast the lamb loins, preheat the oven to 200C. Allow the lamb to come back to room temperature and then arrange on a roasting tin with a wire rack. Roast for 8-10 minutes until the skin is golden and the lamb is medium rare. Leave to rest for 15 minutes, then carve each one in half.
6. Meanwhile, make the salsa verde, place all the ingredients in a food processor and blitz till smooth. Add more oil if it needs to be more liquid. Season with pepper.
7. To serve, arrange the lamb on warmed plates with the Italian roasted vegetables and add a spoonful of the salsa verde to each one to serve.