John Myers
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Wild Herb Salad in Parmesan Basket with Lamb Fillet
The perfect wild herb salad in parmesan basket with lamb fillet recipe with a picture and simple step-by-step instructions.
For the yogurt dressing:
- Pine nuts
- 1 tsp Sugar
- 1 tsp Salt
- 1 tsp Mustard
- 120 ml Yogurt
- 40 ml Champagne vinegar
- 40 ml Olive oil
For the Parmesan baskets:
- 200 g Grated Parmesan
- 500 g Lamb fillet
Marinade:
- 6 tbsp Olive oil
- 1 tbsp Mustard
- 2 tsp Lamb seasoning
- 1 tsp Salt
- 1 pinch Pepper
Mojo sauce:
- 3 Pc. Red peppers
- 5 Pc. Garlic cloves
- 1 tsp White wine vinegar
- 1 tsp Cumin
- 1 tsp Sweet paprika powder
- 1 tsp Hot paprika powder
- 1 tsp Sugar
- 1 Msp Salt
- 4 tbsp Olive oil
- 2 tbsp Tomato paste
For the olive bread:
- 500 g Wheat flour
- 400 ml Lukewarm water
- 1 packet Dry yeast
- 1 tsp Sugar
- 2 tsp Salt
- 40 ml Olive oil
Preparation of the mojo sauce:
- The peppers are quartered, peeled and cut into cubes, then boiled in salted water for 15 minutes.
- Pour the diced pepper through a sieve and pour into a tall container. Then add the garlic cloves through a press, add the white wine vinegar, cumin, paprika powder, sugar, salt and olive oil and mix everything with the hand blender.
- Then add the tomato paste and refrigerate.
Preparation: Parmesan nests, lamb and dressing:
- Preheat the oven to 200g convection.
- For the Parmesan baskets, place a round shape approx. 15 cm in diameter on a baking sheet lined with baking paper so that 2 baskets can be created next to each other. Fill each ring with 40g Parmesan cheese, tap it lightly with your hand so that a flat surface is created, make the second basket next to it. Put the ring aside.
- Put the baking sheet into the heated oven, middle rack. The molds are ready after approx. 4 to 5 minutes.
- Take it out of the oven and put it over a glass with the help of kitchen paper and carefully bend it into shape. Make all 5 nests like this. Let cool down. Set the oven to 160 degrees.
- The marinade must now be made for the lamb fillet. I use an untreated plastic bag for this. Roughly knead the ingredients of the marinade together.
- Parry the lamb fillets and add to the marinade. Gently massage the lamb fillets into the marinade, seal the bag and leave to marinate in the refrigerator for a few hours, or better overnight.
- Roast the pine nuts without fat and leave to cool on kitchen paper.
- Sear marinated lamb fillets on each side for approx. 2-3 minutes. Wrap in aluminum foil and keep warm in the preheated oven.
- Arrange the wild herb salad in the Parmesan nests, drizzle with yoghurt dressing, sprinkle with pine nuts.
- Take the lamb fillets out of the oven. Divide the fillets and arrange on the plate, season with a little salt and pepper. Serve with the mojo sauce filled in bowls.
Preparation: olive bread
- Put the flour, water, dry yeast, salt, sugar and olives in a bowl and stir vigorously to form a batter. Add the olive oil and stir again.
- Let rise for 45 minutes, then form an elongated loaf of bread and place in the oven at 200 degrees for about 25 minutes with convection.
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