Silver Fern Farms – Taverna Lamb Salad Platter. This crowd-pleasing salad has a great balance of textures and flavours and is a great way to serve lamb at your next special event.
1 packet Silver Fern Farms
Lamb Loin Fillets
1 tsp dried thyme leaves
1 tsp dried oregano
1 small red onion, finely sliced
1 tsp caster sugar
½ tsp lemon pepper
3 tbsp lemon juice
2 tbsp toasted sesame oil
1 tbsp olive oil
1½ cups orzo (aka risoni)
½ cup dried cranberries
½ cup parsley, finely chopped
1 bag baby spinach leaves
pomegranate seeds and chopped pistachios, to serve (optional)
Lay out lamb loin fillets on a dinner plate. Sprinkle evenly with thyme and oregano, pressing well into lamb. Cover and leave to sit at room temperature for 10 minutes.
Separate red onion slices into rings. Push into a small screw-topped jar. Sprinkle sugar and lemon pepper over onion. Add lemon juice and sesame oil. Close jar and set aside.
Heat olive oil in a heavy non-stick pan. Fry the lamb fillets for 2-3 minutes on each side (medium-rare). Remove from heat and rest, loosely covered, for 10 minutes.
Meanwhile cook orzo in a saucepan of salted water for 6 minutes. Add cranberries to pan and continue cooking for
1 minute. Drain.
Shake onion and dressing in jar, to emulsify. Pull out the soaked onion rings and add, together with most of the lemon-sesame dressing, to the orzo cranberry mix. (Reserve about a tablespoon of dressing.)
Toss salad. Add chopped parsley to the mix. Toss again.
Slice rested lamb thickly across the grain, diagonally.
Arrange baby spinach leaves on a serving platter. Season lightly with salt and freshly ground black pepper. Spoon orzo salad over leaves. Arrange lamb on salad. Carefully drizzle remaining dressing over lamb.
Top with fresh pomegranate seeds and chopped pistachio nuts.