Neil Perry's spiced lamb with zucchini salad and pomegranate dressing

Neil Perry
Neil Perry's spiced lamb with zucchini salad and pomegranate dressing
Neil Perry's spiced lamb with zucchini salad and pomegranate dressing  Photo: William Meppem
Difficulty
Easy

You can easily use lamb cutlets for this dish; simply throw them onto a grill after marinating in the paste. Chicken also works well, as does fish. This dressing is a great one to have up your sleeve, too – simply shake up the four elements and pour over just about any combination of salad ingredients you like.

Ingredients

4 lamb backstraps​

4 tbsp olive oil

1 tsp ground coriander

1 tsp ground cumin

1 tsp chilli powder

½ tsp turmeric

pepper

½ tsp sea salt

FOR THE ROAST ZUCCHINI

2 medium zucchini (about 400g), cut into 1cm rounds

3 garlic cloves, thinly sliced

extra virgin olive oil

1 tsp ground cumin

1 tsp sea salt

1 lemon

FOR THE POMEGRANATE DRESSING

5 tbsp pomegranate molasses

1 tsp honey

2 tbsp red wine vinegar

4 tbsp of extra virgin olive oil

Method

Preheat the oven to 180°C (160°C fan-forced).

For the zucchini salad, place the zucchini rounds on a baking tray, scatter with the garlic slices, drizzle with olive oil and sprinkle with the cumin and sea salt. Roast for 10 minutes, until zucchini is cooked through. Transfer to a bowl, splash another good drizzle of extra virgin olive oil on top and add a squeeze of lemon.

Meanwhile, in a small bowl, combine 2 tablespoons of the olive oil with all the dry spices except the salt and stir them into a paste. Rub the paste all over lamb and marinate for 10 minutes.

For the dressing, combine all the ingredients in a small bowl and whisk together.

Put a pan on medium heat and add 2 tablespoons of oil and sear the lamb for about two minutes on each side until the meat is browned all over.

Transfer the lamb to a roasting dish and season with sea salt. Cook in the oven for about 8 minutes, then remove and rest in a warm place for a further 8 minutes.

Take 4 large plates and spoon a quarter of the zucchini salad onto each plate. Place the lamb on a cutting board and cut each loin into 4 medallions and place these on top of the zucchini salad. You should have juice from the lamb on the plate it rested on; pour this into the dressing and mix well, then spoon over the lamb. Give a good grind of pepper and serve immediately.