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
- 1For salsa verde, blend ingredients in a blender or food processor until a coarse paste and season to taste.
- 2Season 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.
- 3Spread 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.