Ovation Lamb, from Greenlea Butcher Shop, is 100 per cent pasture-raised, grass-fed, antibiotic and hormone-free. I've used their lamb shortloins to create a quick, yet oh-so satisfying recipe. Use the code DISH for a 10% discount at greenleabutcher.co.nz.
Serves: 6
INGREDIENTS
6 boneless lamb loins (I used Ovation Lamb from Greenlea Butcher Shop)
1 tablespoon ras el hanout
sea salt
olive oil
1½ cups thick plain yoghurt
2 tablespoonspomegranate molasses
1 fennel bulb, very thinly sliced, fronds reserved
½ cup sliveredalmonds, toasted
fresh mint leaves and lemon wedges to garnish
Olive Salsa
8 large green olives
small handful mint
zest 1 lemon
pinch chilli flakes
1 tablespoon olive oil
METHOD
Heat a little oil in a large sauté pan.
Sprinkle the shortloins with salt then ras el hanout.
Heat a little oil in a large sauté pan and when hot, cook for 2-3 minutes each side.
Transfer to a plate and rest, lightly covered for a few minutes before slicing.
Spread the yoghurt over a large platter and drizzle with the pomegranate molasses. Add the sliced lamb and spoon over the meat resting juices. Top with the shaved fennel, olive salsa and mint and serve with lemon wedges.
Olive Salsa: Chop the olives, mint, lemon zest and chilli together then stir in the oil.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.