Name: Lamb with fennel, salsa verde and preserved lemon
Yield: 4
Ingredients: 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

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

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

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 (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.

Profile Charlotte Binns-McDonald

Styling by Geraldine Muñoz