Serves 2
Ingredients
For The Lamb
250gm Lamb Neck Fillet
3 Cloves Garlic
Lamb Gravy (or other sauce)
Red Wine Vinegar
Sprig of Rosemary
Sprig of Thyme
2 Bread Rolls (Rustic/Ciabatta)
For the Chimichurri
( see under Gravy & Sauces)
1Garlic Clove, chopped
15gm flat leafed Parsley leaves
15gms Corriander Leaves
20ml Extra Virgin Olive Oil
20ml Cider Vinegar
1/4 tsp smoked Paprika
1/2 Green Chilli, halved, deseeded and finely chopped
1 Spring Onions, trimmed and Chopped
Preparation Method
Make the Chimichurri Sauce.
Crush the Garlic with a pestle and mortar. Chop the Coriander and Parsley finely, mix with the Garlic and the remaining ingredients.
Trim the next of lamb for sinew (but leave some fat on to taste) and cut into (circa 1.5cm) thick “medallions”
Lightly coat the lamb with flour and “lightly” knock the meat portions to flatten the top and bottom faces.
Add some oil to a hot frying pan and sear the lamb. Turn down the heat, add the garlic and cook until soft. Add the sprigs of Rosemary and Thyme, a large splash of vinegar and some Lamb Gravy (enough to coat the bottom of the pan, but it needs to reduce down to a thick sauce).
After a few minutes remove the lamb from pan, reduce the sauce as appropriate. Spoon some sauce over the meat, cover with tin foil and leave to rest.
Cut the bread roll in half (lengthwise) sprinkle all the faces with a little olive oil. Layout the lamb on the bottom face and spread the Chimichurri over the top.
An amazing taste!
Ormside Kitchen 