Wasavo Lamb Salad. Juicy, tender Silver Fern Farms Lamb Loin Fillets are a deliciously gourmet option for a beautifully simple mid-week meal, as illustrated by Diane Davidson’s recipe, a contender for Silver Fern Farms Home Cook of the Year 2015.
1 pack Silver Fern Farms Lamb Loin Fillets
2 tbsp olive oil
zest of 1 lemon or lime
2 cloves garlic, crushed
½ cup fresh green herbs (parsley, mint or basil)
1 small egg
1 tsp caster sugar
1 tsp lemon pepper
1 cup avocado oil
¼ cup lime or lemon juice
1 ripe avocado
1-2 tbsp wasabi paste (depending on your heat tolerance)
1 bag mesclun salad leaves
Put lamb loin fillets into a snap-lock bag. Mix together olive oil, lime or lemon zest and garlic. Add these to the lamb. Close bag and leave to marinate at room temperature for at least 15 minutes, “massaging” the lamb into the marinade every few minutes.
Chop green herbs finely and set aside.
In a food processor or blender, combine egg, caster sugar and lemon pepper. Gradually add avocado oil. Do this drop by drop at first until the mixture begins to emusify. When half the oil is used, add lime/lemon juice. Continue to blend the remaining oil in a slow but steady stream, to form a thick mayonnaise.
Mash avocado. Add chopped herbs and mash again. Stir this mix into the mayonnaise mixture, together with wasabi paste. Process again for a few seconds. Season dressing to taste with salt and/or lemon juice.
Fry lamb fillets 2-3 minutes on each side on medium-high heat. Remove from pan and rest 10 minutes before slicing diagonally against the grain.
Arrange salad leaves on a serving platter. Place sliced lamb on salad leaves, drizzle with dressing and serve