Coriander Lamb with Tomato Vinaigrette
Vinaigrette 2 medium ripe tomatoes, seeded and chopped 3 tbsp white wine vinegar 2 garlic cloves, crushed 120 ml extra-virgin olive oil 2 tbsp coriander leaves, coarsely chopped Lamb 900g boneless leg of lamb 3 tbsp coriander seeds 2 garlic cloves, crushed 90ml extra-virgin olive oil Sea salt and freshly ground black pepper 1 small red onion, cut into 8 wedges
To make the vinaigrette: In a blender or food processor, combine the tomatoes, vinegar and garlic. Process until smooth. With the motor running, slowly drizzle in the oil. Add the coriander and pulse to combine. Cover and refrigerate.
To make the lamb: Trim the fat and sinew from the lamb and cut into 2.5cm cubes. Place in a large bowl. Place the coriander seeds in a small frying pan. Stir over medium heat for a few minutes, until fragrant. Cool and grind coarsely with a mortar and pestle. Transfer to a bowl and stir in the garlic and 3 tablespoons of the oil. Season to taste with salt and pepper. Add to the lamb and toss well to coat. Cover and refrigerate for at least two hours or up to overnight. Heat the remaining oil in a large heavy frying pan over high heat until almost smoking. Add the lamb and onion. Toss and stir until browned on the outside and medium-rare on the inside, 4-5 minutes. Server with the vinaigrette on the side. Per serving: Carbohydrates 5.8g; Protein 40.6g; Fat 69.9g; Calories/kjs 821/3,437 Makes 4 servings.
Wine suggestions from Winsor Dobbin Oxford Landing 2004 Shiraz – Anyone looking for a cheap and cheerful red to enjoy with a barbecue won’t go far wrong with this juicy, fruity little number – the perfect partner for some gourmet sausages. You can taste the sunshine as you sup on the rich, ripe fruit, which has just a touch of peppery spice. Great with just about any meat dish and excellent value given the RRP is $7.95.
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