*NEW RECIPE* from Gut Gastronomy
This recipe is a show stopper on special occasions, if you can, buy grass-fed lamb as it is rich in CLA - which can aid weight loss and replenish your digestive health. Eating organic meat has distinct advantages to your nourishment, healing and disease prevention.
This unusual marinade uses anchovy fillets to flavour red meat and, surprisingly, it works a treat. The trick is to undercook the lamb and allow it to rest – this ensures that the meat remains juicy, tender, succulent and pink. The richness of the colour is an indicator of the nutrient density of red meat.
Serves 8–10
4 x 125g pieces lamb loin, fully trimmed and all sinews removed
20g clarified butter
2 bundles of asparagus, trimmed and cut in half
1 tsp chia oil
For the marinade:
2 garlic cloves, crushed 3 rosemary sprigs
chopped grated zest of 1⁄2 lemon
1 tsp local runny honey
For the salsa verde:
25g mint leaves, 25g basil leaves, 25g flat-leaf parsley
1 garlic clove, crushed
3 spring onions, 1 tbsp capers, 8 anchovy fillets, 1 tsp Dijon mustard
2 tbsp extra virgin olive oil, sea salt and ground black pepper
Method
Mix together all the marinade ingredients in a bowl. Add the lamb, then cover and leave to marinate for 2 hours in the fridge.
Make the salsa verde, put all the ingredients in a blender and blitz until smooth. Keep in a screwtop jar in the fridge for up to 1 week.
Preheat the oven to 200°C, 400°F, Gas mark 6.
Heat the clarified butter in a small frying pan over a high heat.
Remove some of the marinade from the lamb and then add the lamb to the hot pan and sear it on all sides. Season with some sea salt and black pepper, and then roast in the preheated oven for 5 minutes until pink. Remove and allow to rest.
Heat a griddle pan over a high heat. In a bowl, drizzle the asparagus with the chia oil. Season with salt and pepper and then arrange the asparagus on the hot griddle. Cook for 11⁄2 minutes, pushing down on top of the spears with the base of a clean heavy pan, so they steam as well as grill, and the spears will be crisp with a vibrant green colour. Turn the asparagus with a pair of tongs and replace the pan on top. Cook for a further 11⁄2 minutes.
Slice the lamb and serve it with the asparagus and a good drizzle of salsa verde.
This recipe is a show stopper on special occasions, if you can, buy grass-fed lamb as it is rich in CLA - which can aid weight loss and replenish your digestive health. Eating organic meat has distinct advantages to your nourishment, healing and disease prevention.
Lamb with grilled asparagus and salsa verde
This unusual marinade uses anchovy fillets to flavour red meat and, surprisingly, it works a treat. The trick is to undercook the lamb and allow it to rest – this ensures that the meat remains juicy, tender, succulent and pink. The richness of the colour is an indicator of the nutrient density of red meat.
Serves 8–10
4 x 125g pieces lamb loin, fully trimmed and all sinews removed
20g clarified butter
2 bundles of asparagus, trimmed and cut in half
1 tsp chia oil
For the marinade:
2 garlic cloves, crushed 3 rosemary sprigs
chopped grated zest of 1⁄2 lemon
1 tsp local runny honey
For the salsa verde:
25g mint leaves, 25g basil leaves, 25g flat-leaf parsley
1 garlic clove, crushed
3 spring onions, 1 tbsp capers, 8 anchovy fillets, 1 tsp Dijon mustard
2 tbsp extra virgin olive oil, sea salt and ground black pepper
Method
Mix together all the marinade ingredients in a bowl. Add the lamb, then cover and leave to marinate for 2 hours in the fridge.
Make the salsa verde, put all the ingredients in a blender and blitz until smooth. Keep in a screwtop jar in the fridge for up to 1 week.
Preheat the oven to 200°C, 400°F, Gas mark 6.
Heat the clarified butter in a small frying pan over a high heat.
Remove some of the marinade from the lamb and then add the lamb to the hot pan and sear it on all sides. Season with some sea salt and black pepper, and then roast in the preheated oven for 5 minutes until pink. Remove and allow to rest.
Heat a griddle pan over a high heat. In a bowl, drizzle the asparagus with the chia oil. Season with salt and pepper and then arrange the asparagus on the hot griddle. Cook for 11⁄2 minutes, pushing down on top of the spears with the base of a clean heavy pan, so they steam as well as grill, and the spears will be crisp with a vibrant green colour. Turn the asparagus with a pair of tongs and replace the pan on top. Cook for a further 11⁄2 minutes.
Slice the lamb and serve it with the asparagus and a good drizzle of salsa verde.
