Ingredients
| 2 tablespoons lemon juice, plus zest of ½ lemon | |
| 2 tablespoons olive oil, plus extra to rub | |
| 2 tablespoons liquid from a jar of Augustines of Central’s Blackcurrants in Cassis | |
| ½ teaspoon Dijon mustard | |
| 2 small beetroots (about 150g) | |
| 200g Royalburn Lamb Eye Fillet | |
| 3 tablespoons Augustines of Central’s Blackcurrants in Cassis, drained | |
| 45g soft green leaves such as rocket, watercress, pea shoots, microgreens | |
| 2 tablespoons finely chopped mint | |
| ¼ cup toasted walnut pieces |
Royalburn dry-aged lamb is truly as farm-to-plate as you can get, resulting in outstanding flavour, an optimal fat-to-lean ratio and finer-textured meat that is incredibly succulent. Paired with Augustines of Central’s juicy and flavourful South Canterbury Blackcurrants in Cassis you have a simple yet impressive dish that is perfect as part of a sharing table at Christmas or an elegant lunch for two.
The blackcurrants are a naturally delicious addition to any dessert, cocktail or over ice cream, but they also match very well with cheese or meats such as lamb and venison.
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Instructions
| 1. | To make the dressing, combine the lemon juice, olive oil, blackcurrant liquid and mustard in a bowl and season with salt and pepper. |
| 2. | Scrub and trim the ends from the beetroot. |
| 3. | Use a mandolin to slice the beetroot into very thin slices, add to the dressing and toss well. |
| 4. | Leave to marinate for 1 hour, turning occasionally. |
| 5. | When ready to serve, take the beetroot out of the marinade (keep to use as the dressing) and arrange on a serving plate. |
| 6. | Rub the lamb all over with the lemon zest, some olive oil and salt. |
| 7. | Heat a heavy-based frying pan over a medium-hot heat. |
| 8. | Cook the lamb for about 4-5 minutes turning to sear all sides – you want it still very soft when you poke it and it is better to be undercooked than over. |
| 9. | Put on a plate, cover with foil and set aside to rest for at least 5 minutes. |
| 10. | Add the reserved dressing to the hot pan and let it bubble up, scraping the base of the pan with a wooden spoon, then pour back into the bowl. |
| 11. | Slice the lamb very thinly and arrange over the beetroot along with the blackcurrants, greens, mint and walnuts then drizzle with the dressing. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles