THE LAMB
330g Silver Fern Farms lamb loin
2 T olive oil
2 T pomegranate balsamic reduction
2 t course ground mustard
Salt and pepper
Extra olive oil to sear
THE FETA AND WASABI CREAM
100 g feta
2 T finely chopped mint
1 T Gourmet Direct Wasabi paste
2 T mayonnaise
THE KŪMARA SALAD
2 large orange kūmara cubed
6 cloves garlic roughly chopped
2 T olive oil
Salt and pepper
Half red onion sliced finely
1 large mandarin freshly squeezed and zested
2 T white vinegar
2 T chopped fresh mint
1 large pear sliced finely
100 g feta crumbled
¼ c toasted almonds
TO SERVE
Pomegranate seeds
Method
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.
Preheat oven to 200°C.
In your Ironclad Pan toss the kūmara with olive oil, salt, pepper and garlic and roast for 20 minutes until crispy but not too soft.
With a fork mash the feta, mint, mayonnaise and wasabi together until smooth.
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.
Heat your cleaned Ironclad Pan to nearly smoking. Drizzle in 2 T 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.
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.
