This is a short video brought to you by Rob Gerrish, head chef at Super Event Sussex Catering.
This is a traditional, warm British lamb salad dish. It is simple to make and is a favourite dish for all Super Event Sussex customers.
- Lamb fillet
- Baby salad leaves (whatever leaves you want to use)
- Toasted hazelnuts
- Dijon mustard (you can use whatever mustard you would like)
- New potatoes
- Toasted hazelnuts
- Dijon mustard
- Cider vinegar
- Olive oil
Begin by making the dressing. To make Rob’s dressing you will need coarsely chopped, toasted hazelnuts, you can use a food processer for this. Start by adding a spoonful of mustard into a bowl, Rob recommends using Dijon mustard but you can use whatever mustard you prefer.
Add a squeeze of honey into the bowl along with a splash of cider vinegar, probably about a spoonful. Add a generous splash of olive oil; the oil should be at roughly a 3 / 1 ratio to the vinegar.
Finally, add a spoonful of chopped hazelnuts into the bowl and whisk.
For the next step, take your lamb and season with salt and/ or pepper. Place the lamb into a pan and seal it in olive oil. At this stage you are only sealing the lamb as opposed to cooking it.
Once your lamb is nicely golden, remove it from the pan and lightly brush it with the Dijon mustard. You only need to lightly brush the lamb so don’t go crazy with the mustard.
You can now roll the lamb in your leftover chopped hazelnuts; again you are only lightly coating your lamb in hazelnuts and not covering it.
You can now place your lamb in the oven for 10-12 minutes but make sure to keep an eye on it.
While your lamb is in the oven cooking you can boil your new potatoes.
Once your potatoes are boiled, you can place them in the same pan you have sealed your lamb. Add a blob of butter and a splash more olive oil. Make sure to slice your new potatoes before adding them into the pan and frying until they have a brown and crispy coating.
Season your potatoes with a pinch of pepper.
Add some finely diced shallots to the pan but you don’t need to let them cook.
Once you have finished these steps you can begin to plate up.
Toss your baby salad leaves in your dressing and then place them in a deep focused plate.
You can now chop your parsley and add it to the leftover dressing, the reason Rob didn’t chop the parsley and add it to the dressing previously is because it will lose its colour in the vinegar.
Cut your cooked fillet of lamb into nice little chunks and place on your plate. The lamb Rob has prepared is nicely pink but you can choose to leave it to cook for a longer if you prefer it well done.
Add some more tossed salad leaves onto your plate and finish with your dressing.
You have now made your traditional English / British warm lamb salad.