Fast Recipes

Lamb with fennel, salsa verde and preserved lemon

A spring-ready midweek dinner, spiked with bright and spicy salsa verde.

By Charlotte Binns-McDonald
  • Serves 4
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Lamb with fennel, salsa verde and preserved lemon
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.


  • 2 lamb backstraps (200gm each), at room temperature
  • 1 tbsp extra-virgin olive oil
  • 280 gm (1 cup) Greek-style yoghurt
  • 1 fennel bulb, thinly sliced on a mandoline, fronds reserved
  • 2 spring onions, trimmed and thinly sliced
  • 35 gm (¼ cup) pistachio nuts, coarsely chopped
  • Sumac (optional), to serve
Preserved lemon and green-chilli salsa verde
  • 2 long green chillies, chopped
  • ½ preserved lemon, flesh and pith removed, chopped
  • ¼ cup each mint leaves and flat-leaf parsley leaves
  • 60 ml (¼ cup) extra-virgin olive oil
  • 1 tbsp white wine vinegar


  • 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 (31/2 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.