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  • Warm Salad of Smoked Lamb with a Cabernet Sauvignon Vinaigrette

    Method

    To cure the lamb:
    Rub the salt, paprika and crushed black pepper over the lamb loins and leave in the refrigerator for 2 hours.

    To make the vinaigrette:
    Place the vinegar and chives in a mixing bowl and while whisking constantly slowly add the grapeseed and extra virgin olive oils. Set aside.
     

    1. Preheat oven to 400ºF / 200ºC.
    2. Line the base of a double saucepan with foil and place over a high heat.
    3. As soon as the foil is very hot add the tea leaves.
    4. Once the tea leaves start smoking, place the lamb loins in the top of the double saucepan, replace the lid and leave for 45 seconds.
    5. Remove the saucepan from heat and allow the smoke to infuse the lamb for a further 5 minutes.
    6. Meanwhile heat a frying pan. Remove he lamb from the top of the saucepan and seal the lamb on all sides in the hot pan.
    7. Place the cherry tomatoes on a baking tray and place in the hot oven for 5 minutes. Remove and leave to cool.
    8. Thinly slice the smoked lamb. Toss lamb together with the tomatoes, cress, arugula and salad leaves (greens). Divide between 4 serving plates and pour vinaigrette over.
    9. Serve immediately.

  • Warm salad of smoked lamb with a cabernet sauvignon vinaigrette

    Serves 4 as a starter

    Ingredients

    2 x 8oz / 250g loins of lamb
    2 tsp Maldon sea salt
    2 tsp paprika
    ½ cup crushed black pepper
    ¾ oz / 20g tea leaves
    20 cherry tomatoes
    3 ¼ oz / 80g mustard cress
    3 ¼ oz / 80g wild arugula (rocket)
    1 ½ oz / 40g mixed salad leaves (greens)

    For the vinaigrette:
    4 ½ tbsp / 75ml Cabernet Sauvignon vinegar
    1 tbsp chives, finely chopped
    ¼ cup / 50ml grapeseed oil
    ¼ cup / 50 ml extra virgin olive oil

     

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