Lamb Recipe

Inspired by Canoe

Time1h

Serves4

Cured loin, whipped feta, burnt baguette, peas.

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Ingredients

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Lamb

1 1/8 lb (500 g) Lamb loin

1 tbs Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Whipped Feta

7.05 oz (200 g) Feta cheese

3 1/2 oz (100 g) Cream cheese

1 tbs olive oil

1 tbs ReaLemon lemon juice

1 tsp black pepper

Burnt Baguette

1 piece Baguette

2 tbs olive oil

Peas

7.05 oz (200 g) Fresh peas

1 tsp Celtic sea salt

10 leaves Mint leaves

Method

Preparing the Lamb

Seasoning the Lamb

Rub the lamb loin with salt, black pepper, and olive oil. Let it marinate for at least 30 minutes.

Cooking the Lamb

Preheat a grill or skillet over medium-high heat. Cook the lamb for about 4-5 minutes on each side, or until it reaches your desired doneness. Remove from heat and let rest for 10 minutes before slicing.

Making Whipped Feta

Blending Ingredients

In a food processor, combine feta cheese, cream cheese, olive oil, lemon juice, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

Preparing the Burnt Baguette

Toasting the Baguette

Slice the baguette into thick slices. Brush both sides with olive oil and toast on a grill or in a toaster oven until burnt and crispy.

Cooking the Peas

In a small saucepan, bring water to a boil. Add fresh peas and salt, and cook for 2-3 minutes until tender. Drain and toss with mint leaves.