Spring lamb with coriander salad

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 1 loin of lamb, boned
  • 4 tbsp olive oil
  • 100g/3½oz unsalted butter
  • 1 lamb’s kidney, halved, core removed
  • salt and freshly ground black pepper

For the lamb’s tongue

  • 1 lamb’s tongue
  • leftover uncooked vegetables, cut into large chunks

For the coriander sauce

  • 1 bunch fresh coriander, roughly chopped
  • ½ bunch fresh parsley, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 6 cardamom pods, seeds only
  • pinch ground cumin
  • ½ tsp caraway seeds
  • 5 jalapeño peppers, roughly chopped
  • 100–200ml/3½–7fl oz olive oil

For the coriander salad

  • 2 celery sticks, finely chopped
  • 1 shallot, finely chopped
  • ½ bunch fresh coriander, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp sherry vinegar
Print Friendly, PDF & Email
Top