Grilled lamb salad

Grilled lamb, spring vegetables, buttermilk and hazelnut oil dressing

Grilled lamb, spring vegetables, buttermilk and hazelnut oil dressing

My very good friend Micaela Philippo said this dish brought back childhood memories of heady souvlaki aromas. Buttermilk makes for a lighter dressing than yoghurt, and hazelnut oil-grilled potatoes add an extra layer of smokiness to the dish. Cucumberie borage flowers add extra colour and freshness.

Serves 2

Grilled lamb and potato salad

300g new potatoes, sliced in two
1 tbsp rapeseed oil
200g lamb steak
1.5 tbsp hazelnut oil
150ml buttermilk
1 garlic clove, finely grated
100g cucumber, sliced
100g radishes, quartered
1/2 bunch mint, leaves picked
1/2 bunch dill, leaves picked
a handful of borage flowers

1. Cook the new potatoes in a pan of salted boiling water for 10 minutes, drain and set aside.

2. Heat a griddle pan to hot. Rub the lamb steaks in 1 tbsp of rapeseed oil and grill for 5 minutes on each side for medium rare. Wrap the lamb necks in foil and rest for 10 minutes.

3. Toss the potatoes in 1 tbsp of hazelnut oil and grill on the same griddle pan where you’ve just cooked the steaks for 5 minutes or until nicely charred.

4. Meanwhile make the dressing by whisking the buttermilk with 1/2 tbsp of hazelnut oil, garlic, dill, salt and pepper.

5. Slice the radishes, some into quarters some into circles – it is fun to mix and match.

6. Slice the lamb very thinly and arrange beautifully on a platter with the grilled potatoes, radishes and cucumber, using mint leaves and borage flowers as garnish. Drizzle over the dressing and serve.


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