Lamb short loin with warm potato salad
( SERVES 4 )
Photo by Shona Dey
|16||Baby new potatoes, I used Wilcox Perlas|
|250 ml||Chicken stock|
|¼ cup||White wine|
|2 tsp||Dijon mustard|
|1 Tbsp||White wine vinegar|
|¼ cup||Olive oil|
|1 Tbsp||French tarragon, finely chopped, if available|
|1 Tbsp||Finely chopped parsley|
|2||Lamb short loin, backstrap, trimmed of any silver skin and at room temperature|
|1 drizzle||Olive oil, for rubbing|
- Cook the potatoes in lightly salted boiling water until tender, about 15 minutes, depending on their size.
- Meanwhile, boil the stock and white wine in a heavy-based saucepan until reduced to a scant ½ cup.
- Place the Dijon mustard in a small bowl with the vinegar. Slowly whisk in the olive oil and season.
- When the potatoes are cooked, slice in half lengthwise and place in a shallow serving bowl. Drizzle over the reduced stock and wine and leave to sit until the potatoes absorb all the liquid. Season.
- Sprinkle over the herbs. Whisk the vinaigrette to emulsify and drizzle over the potato salad.
- Heat a large frying pan or barbecue hot plate over medium high heat.
- Rub the lamb short loin with a little oil and place in the hot pan or on the hot plate. Cook for 4-5 minutes on one side then turn over and cook for a further 4-5 minutes. Remove from the pan or hot plate to a plate, season with sea salt and black pepper, cover and leave to rest for 5 minutes.
- Slice the lamb and divide between 4 plates. Serve with the potato salad and a green salad.
Dinner for another night: Potato and sausage salad
Make a larger quantity of the warm potato salad. Add some cooked and sliced Italian-style sausage to the potatoes with some very small cubes of your favourite Swiss-style cheese. Serve a green salad alongside.