Fast Recipes

Lamb with fennel, salsa verde and preserved lemon

A spring-ready midweek dinner, spiked with bright and spicy salsa verde.
Lamb with fennel, salsa verde and preserved lemon

Lamb with fennel, salsa verde and preserved lemon

Ben Dearnley
4

A salsa verde of green chillies and preserved lemon adds a bright kick to this dish of lamb, fennel and pistachio. Also consider spooning it over barbecued snapper or on top of poached eggs on sourdough toast at breakfast.

Ingredients

Preserved lemon and green-chilli salsa verde

Method

1.

For salsa verde, blend ingredients in a blender or food processor until a coarse paste and season to taste.

2.

Season lamb to taste and rub with oil. Heat a frying pan over high heat. Add lamb, reduce heat to medium-high, and fry, turning once, until cooked to your liking (3½ minutes a side for medium-rare). Rest for 10 minutes, then thinly slice.

3.

Spread yoghurt on a platter, top with lamb, fennel and spring onion, scatter with pistachio nuts, fennel fronds and sumac and drizzle with salsa verde to taste. Serve with remaining salsa verde on the side.

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