MLA Kasbah lamb with cauliflower puree and shaved orange and fennel salad
- Prep time 20Min
- Cook time 45Min
- Technique Sear
- Meat Lamb
- Cut Shoulder
- Serves 6
Kasbah lamb with cauliflower puree and shaved orange and fennel salad
Ingredients
Lamb:
2-3 pound Australian lamb single ribeye roast
2 ounces butter
1 tablespoon olive oil
1 cup wild honey
¼ cup orange blossom water
2 oranges, zested and juiced
½ cup pistachio dukkah
Orange and Fennel Salad:
2 bulbs fennel, finely shaved
3 oranges, segmented
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 tablespoon orange juice
Salt and pepper, to taste
To Serve:
2 cups cauliflower purée
Watercress springs to garnish
Method
Melt butter and oil in a large shallow pan on medium heat and brown lamb on all sides 4-5 minutes.
Add the wild honey to the pan along with the orange blossom water, orange juice and zest.
Reduce heat and cover the pan with a tight-fitting lid. Continue to cook lamb on low heat for 15 minutes, then turn and cook another 15 minutes.
Remove lamb from pan, reserving the orange blossom and honey jus. Allow lamb to rest in a warm place 10 minutes.
Dust with pistachio dukkah. Toss together the shaved fennel, orange segments and dressing ingredients in a large bowl.
Slice lamb and serve over cauliflower purée and accompany with the fennel and orange salad. Drizzle with orange blossom and honey jus. Garnish with watercress sprigs.
Note:
Pistachio dukkah may be replaced with a cashew nut and cinnamon spice for a delicious difference.
