Lamb loin with feta and wasabi cream and a kūmara salad

An elegant lamb loin dish

Serves

2 - 3

Prep Time

1 hr

Cook Time

25 mins

Heat up your dinner with this delicious lamb loin with feta and wasabi cream recipe. Served alongside a roast kūmara, almond, and pear salad, this recipe is perfect for a date night, special occasion, or even if you're just in the mood to spice up your midweek dinner. This recipe is best cooked in a cast-iron pan.

The Ironclad Pan Company

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Ingredients

The Lamb

330g Quality Mark Lamb Loin Fillets
2 Tbsp olive oil
plus extra to sear lamb
2 Tbsp pomegranate balsamic reduction
2 tsp coarse ground mustardi
to taste kosher salt
to taste black pepper
chopped

Feta and Wasabi Cream

100g feta
2 Tbsp mint leaves
finely chopped
1 Tbsp wasabi paste
2 Tbsp mayonnaise

Kūmara Salad

2 large kūmara
orange, cubed
6 garlic cloves
roughly chopped
1⁄2 red onion
sliced finely
1 large mandarin
freshly squeezed and zested
2 Tbsp white wine vinegar
2 Tbsp mint leaves
chopped
2 Tbsp olive oil
1 large pear
sliced finely
100g feta cheese
crumbled
¼ cup almonds
toasted
to taste kosher salt
to taste black pepper

To serve

pomegranate seeds

Method

Prepping the Lamb

Remove the lamb loin from the fridge and pat any excess moisture from the meat with a paper towel.

Mix the olive oil, mustard and pomegranate reduction and marinade the meat in this for an hour out of the fridge.

For the Kūmara Salad

Preheat oven to 200°C.

In your pan toss the kūmara with olive oil, salt, pepper and garlic and roast for 20 minutes until crispy but not too soft.

Mix the onion, mandarin juice and zest, vinegar and mint together in a medium sized bowl and leave to marinate as the kūmara roasts. Then gently fold in the hot roasted kūmara and let that absorb the flavour as you sear the meat.

For the Lamb

Heat your cleaned pan to nearly smoking.

Drizzle in 2 tablespoons of olive oil.

Season lamb with salt and pepper.

Turn heat down to medium and sear lamb each side for 2 minutes for medium rare, and 3 minutes each side for medium.

Leave to rest, out of the pan and covered for 5 minutes.

To Serve

With a fork mash the feta, mint, mayonnaise and wasabi together until smooth.

Transfer kūmara salad to a serving dish and top with sliced pears, toasted almonds and feta.

Slice the lamb, across the grain, and serve with a dollop of feta and wasabi cream, the kūmara salad and a sprinkling of fresh pomegranate seeds.