Warm Salad of Coastal Spring Lamb with feta and red capsicum mayonnaise
- 12 Coastal Lamb cutlets
- Feta, thickly sliced
- 12 small gourmet potatoes
- 2 tsp chopped flat-leaf parsley
- 100ml olive oil
- 1 small clove garlic, crushed
- Milled pepper and salt
Red capsicum mayonnaise:
- 1 garlic clove, peeled
- 1 large red capsicum, roasted, skinned
- 1 small chilli, seeds removed
- 2 egg yolks
- Juice of ½ a lemon
- 125ml olive oil
- 125ml vegetable oil
- Milled pepper
- Maldon salt
- Slow-roasted tomatoes
- A selection of salad leaves
- 18 whole olives
- Balsamic vinaigrette
- Fresh basil sprigs
Boil or steam the potatoes until tender but not too soft. Allow to cool then slice and lay in a shallow dish. Mix the parsley into the olive oil, add garlic and season with salt and pepper. Evenly pour over the sliced potatoes, cover and refrigerate for at least one hour.
Place garlic, roast capsicum and chilli in a food processor and make a paste. Add egg yolks and lemon juice and process until light in colour. Slowly add the oil mixing as you go until it is all in. season to taste with salt and pepper then store in a stainless steel bowl.
Season the lamb then sear well on all sides. Roast in a pre-heated oven to medium-rare. Once done allow to rest in a warm place. Place the feta on a tray ready to warm through.
Lightly warm the feta and roasted tomatoes. Divide the sliced potatoes between each plate then top with feta, cutlets and warmed tomato. Scatter round olives and salad leaves and drizzle with a little balsamic vinaigrette. Spoon on the capsicum mayonnaise and garnish with fresh basil. Serve immediately.