Pine Nut Crusted Lamb Loin Fillets. This tender lamb loin salad is the perfect dish to welcome spring.
1 pack Silver Fern Farms Lamb Loin Fillets
70g (1⁄2 cup) pine nuts
1 lemon, finely grated zest
1⁄4 cup, mint, finely chopped, plus extra for dressing
1⁄2 cup parsley, chopped
2 cloves garlic, crushed
1 egg white, beaten
1⁄2 pumpkin, de-seeded, cut into chunks
1 red onion, peeled, cut into eighths
4 baby leeks, cut in chunks
150g spinach, chopped
1 yellow capsicum, seeds removed, sliced
100g feta cheese, crumbled
1 cup Greek-style yoghurt
Preheat the oven to 200°C. Remove the Silver Fern Farms Lamb Loin Fillets from the fridge and packaging. Season with salt and freshy ground black pepper. Leave to rest at room temperature for 10 minutes to allow the meat to bloom.
Prepare the vegetables, spread out on a baking tray, drizzle with olive oil and season to taste. Roast in oven for 20-30 minutes, until tender. Allow to cool slightly.
Roughly chop the pine nuts, mix together with half the lemon zest, mint, parsley and garlic.
Lightly whisk the egg white in a shallow dish. Coat each lamb loin fillet, shaking off any excess, before coating in the pine nut crust mixture.
Place lamb on a baking dish lined with baking paper, and roast until cooked to your liking (we recommend approximately 9-10 minutes for medium-rare.) Remove the lamb from the oven, set aside, and cover loosely with foil for 5-10 minutes to rest.
To make the roast vegetable salad, place roasted vegetables in a large bowl. Add chopped spinach (these will wilt). Add capsicums and feta cheese, and toss to combine.
Combine the Greek-style yoghurt, remaining lemon zest and 1 tablespoon finely chopped mint for the dressing. Season to taste.
Carve the lamb diagonally across the grain. Serve slices on a bed of roast vegetable salad, drizzled with the lemon mint yoghurt dressing. Serve garnished with extra mint leaves.