Ingredients

  • Lamb loin, about 450g
  • Oil for frying
  • 1 tbsp ras el hanout spice mix
  • Salt & pepper
  • 100g salad leaves
  • 50g walnut pieces
  • 100g soft goats' cheese

For the cherry dressing

  • 450g fresh cherries
  • 2 tbsp water
  • 2 tbsp oil
  • 1 tbsp red wine vinegar
  • Salt & pepper to taste

Method

  1. Remove the lamb from the fridge about 30 minutes before cooking. Preheat the oven to 200°C/180°C fan/gas mark 6. Marinate the lamb while you are waiting.
  2. Rub the lamb all over with 2 tbsp oil. Season the spice mix with salt and pepper, rub all over the lamb and set aside.
  3. Heat 2 tbsp oil in a frying or skillet pan over a high heat. Brown the lamb all over, for about 2-3 minutes each side. Transfer to a small roasting dish and roast in the oven for a further 8-10 minutes.
  4. Remove the lamb from the oven and set aside to rest for 10 minutes before slicing.
  5. Meanwhile, wash the salad leaves and divide between the plates. Dry-fry the walnuts until golden then scatter them over the salad leaves, followed by pieces of goats' cheese.
  6. In a small processor, or bowl and hand-held whisk, place all but a few cherries (leaving some cherry halves to scatter over the salad). Add 2 tbsp water and blitz. Sieve the pulp into a bowl. Whisk through the oil and red wine vinegar and season to taste.
  7. Slice the lamb and arrange over the salad. Drizzle with the cherry dressing.
Jody Spencer
Originally from New Zealand, Taste Buds’ chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 9 April 2015

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