Salad of southdown lamb with mustard, spices and mushrooms

1 servings

Ingredients

Quantity Ingredient
2 Loins of lamb; from best end
Washed salad greens
⅔ tablespoon Fresh chervil; chives, chopped
; tarragon and dill
1 teaspoon Ground cumin and coriander
½ tablespoon Ground ginger
1 teaspoon Garlic powder
Salt and pepper
Grain and Dijon mustard
1½ teaspoon Vinaigrette
3½ ounce Mixed wild mushrooms
Shallots
Tomatoes
Butter for sauteeing
2 tablespoons Clear honey
Walnut oil

Directions

Take the best end of lamb and cut either side of bone by taking a knife under the mat and lifting it up.

Take off the silver skin with a boning knife. Clean the meat. Season the meat with salt and pepper and brush it with the grain and Dijon mustard.

Mix together the powders of ground cumin and coriander, ginger and garlic powder. Roll and dip the meat in the spices.

Place the meat in a hot pan and sear the meat on all sides until lightly brown. Put on one side and leave the meat to rest.

Put the smoker on the stove with smoking powder inside. (The smoker is a cast metal box with a thin metal tray inside which is covered with smoking dust and beech.)

Get smoking box very hot until smoking (takes 5-6 minutes).

Put pieces of lamb on buttered paper then place meat sitting on paper in box. Move box away from the main flame (to reduce heat slightly).

Leave meat until cooked pink (10-15 minutes to cook). Take the meat out and rest it (resting is very important, it relaxes the meat). Leave it for 5-10 minutes.

Prepare salad:

Pick the herbs fresh, combining battens of chives, chervil, tarragon and dill. Beak down the salad leaves (already cleaned). Take ingredients to make vinaigrette - oil, white wine, walnut oil, tiny pinch of Dijon mustard and seasoning (salt and pepper).

Cook Wild Mushroom & Tomato Sauce: Clean and wash wild mushrooms. Finely cut the shallots. Blanch the tomato (boiled to remove skin) and dice. Put pan on stove and saute wild mushrooms. When cooked, pour on honey. Put mushrooms to one side of pan.

Add diced tomatoes and herbs and season.

Assembly:

Place salad leaves in centre of plate. Re-heat meat slightly in the grill.

Cut lamb into slices (four per person). Place around the salad base. Spoon mushrooms around with liquid and serve.

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