Lamb and Sauerkraut Salad
Lauraine Jacobs, author of Always Delicious, has shared this outstanding recipe inspired by Homegrown Farm Fresh Meat‘s 2018 Gold Medal Gourmet Lamb Pack with us, and you’re going to love it! Always Delicious is a truly beautiful book, with full-page stunning photographs by Liz Clarkson.
To order your handpicked box of premium homebred and homegrown lamb or beef, visit homegrownfarmfreshmeats.co.nz and follow the farm on Facebook @homegrownfarmfresh.
Ingredients | Dinner for Two
1 lamb backstrap
1 tsp dry rub spice blend
2 tsp olive or grapeseed oil
1 cup shelled peas
1 cup broad beans or edamame beans
10 asparagus spears, trimmed and cut into pieces
1 few mint leaves
1 cup fermented kraut
2 tbsp citrus pressed olive oil
Season the lamb with your favourite spice rub, or simply with a generous amount of sea salt and freshly ground black pepper.
Heat a small frying pan and add the oil. When almost smoking hot, add the lamb and cook quickly turning often so it does not burn. After 3 to 4 minutes, remove the lamb and wrap in foil and leave to rest for at least 15 minutes. If you like your meat well-cooked you will have to cook it a little longer.
Bring a large pan of salted water to the boil and add the peas, beans and asparagus. Return the pan to a simmer and cook for 3 to 4 minutes. Drain well.
To serve place a generous portion the wild kraut on the plate, slice the lamb thinly and sit this on top. Serve with the greens, tossed with the herbs and some citrus oil and freshly ground black pepper.
Ara Single Estate Chardonnay