Pan-fried lamb with pumpkin seed dressing
Photo by Tam West
For the dressing
|1||Shallot, very finely chopped|
|2 Tbsp||Red wine vinegar|
|¼ cup||Pumpkin seeds|
|½ cup||Natural unsweetened Greek yoghurt|
|2 Tbsp||Creme fraiche|
|1 squeeze||Lemon juice|
|1 handful||chopped flat leaf parsley|
For the lamb
- For the dressing, place the shallot in a small bowl and pour over the vinegar. Set aside. In a small frying pan, toast the pumpkin seeds over medium-low heat, tossing with a wooden spoon until they begin to pop and you can smell them toasting. Transfer to a plate and leave to cool. Mix together the yoghurt, creme fraiche, lemon juice and parsley. Pour in the shallot mixture, season and stir to combine. Taste for seasoning. Chop half of the toasted pumpkin seeds and add to the dressing. Keep the remaining for sprinkling over the salad. Cover dressing and keep in the fridge.
- For the lamb, heat a large frying pan over mediumhigh heat. Rub lamb fillets with a little oil. Place in the hot pan and cook for 5 minutes, turning to brown on all sides. Transfer to a plate, season with salt and freshly ground black pepper. Cover loosely with foil and leave to rest for 5 minutes.
- Slice lamb fillets into 3–4 pieces before serving drizzled with dressing and a salad of crunchy iceberg lettuce wedges. Oven-roasted potato wedges would complete the meal.