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INGREDIENTS:
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4 x 180g Rumps of lamb - French trimmed
600g New potatoes - cooked and peeled
350g Large plum tomatoes or beef tomatoes
100g ( 2 large ) Banana shallots
1 small bunch fresh basil
150ml Virgin olive oil
2 cloves garlic
50g black olives
15ml Red wine vinegar
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METHOD:
- Remove the stalk and core from the tomatoes
and score a small cross in the other end.
- Plunge into boiling water for 10 seconds
and then refresh in iced water, the skin should
just peel off. If not repeat process.
- Quarter and de-seed the tomatoes and place
in a bowl with the olive oil crushed garlic
and red wine vinegar.
- Finely chop the shallots, dice the potatoes
and add to the tomatoes along with the olives.
- Seal the rumps in hot frying pan and then
roast for 4-5 mins on each side. Remove from
oven and rest for a few minutes.
- Meanwhile tear the basil and mix with the
Niçoise salad.
- Place a dome of the Nicoise salad in the
middle of the plate, slice the lamb and place
on top of the salad. Finish with some of the
dressing ,basil leaves olive and some salt
crystals.
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