Lamb Medallions & Tomato Salad with Tarragon Dressing
1 pack of Silver Fern Farms Lamb Medallions
1 dried ancho chilli, seeds removed
1 tsp chilli flakes
1 tsp dried mint
1 tsp coarse sea salt
1 tsp freshly ground black pepper
1 cup black Kalamata olives, stones removed
1⁄2 red onion
2 tbsp capers
2 tbsp small basil leaves
1 tbsp fresh French tarragon leaves
2 tbsp extra-virgin olive oil
18 oz assorted sized and coloured tomatoes, sliced
Extra fresh tarragon and basil leaves to garnish
1⁄4 cup fresh tarragon leaves
2 tbsp chopped parsley
1 cup mayonnaise
½ cup Greek yoghurt
Remove the Silver Fern Farms Lamb Medallions from the fridge and packaging. Grind together the ancho chilli, chilli flakes and dried mint with salt and pepper. Rub the spice mix over the whole surface of the lamb medallions. Leave to rest for 10 minutes, while preparing the rest of the salad.
To make the tarragon dressing, place the tarragon leaves, parsley, mayonnaise and yoghurt in a small blender. Blitz until just combined. Season with salt and pepper to taste. Chill in the fridge while preparing the salad.
Roughly chop the olives, red onion, capers, basil and tarragon leaves together using a sharp knife. Drizzle with olive oil, season with black pepper. Set aside in bowl.
Heat a barbecue hotplate or grill pan over a medium-hot heat. Cook the lamb medallions for 2-3 minutes each side. Set aside to rest for 5 minutes, before slicing each medallion against the grain.
Slice the tomatoes in half or into thin slices, and arrange on a large serving platter. Top with slices of the lamb. Spoon over the olive and onion mix. Garnish with the fresh tarragon and basil, and serve with the tarragon dressing.