MLA Kasbah lamb with cauliflower puree and shaved orange and fennel salad
- Prep time 20Min
- Cook time 45Min
- Technique Sear
- Meat Lamb
- Cut Shoulder
- Serves 6
A tender Australian lamb roast infused with honey and orange blossom water, served over creamy cauliflower purée and accompanied by a fresh, zesty orange and fennel salad, finished with a drizzle of orange blossom and honey jus.
Ingredients
Lamb:
- 2-3 pound Australian lamb single ribeye roast
- 2 ounces butter
- 1 tablespoon olive oil
- 1 cup wild honey
- ¼ cup orange blossom water
- 2 oranges, zested and juiced
- ½ cup pistachio dukkah
Orange and Fennel Salad:
- 2 bulbs fennel, finely shaved
- 3 oranges, segmented
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon orange juice
- Salt and pepper, to taste
To Serve:
- 2 cups cauliflower purée
- Watercress springs to garnish
Method
- Melt butter and oil in a large shallow pan on medium heat and brown lamb on all sides 4-5 minutes.
- Add the wild honey to the pan along with the orange blossom water, orange juice and zest.
- Reduce heat and cover the pan with a tight-fitting lid. Continue to cook lamb on low heat for 15 minutes, then turn and cook another 15 minutes.
- Remove lamb from pan, reserving the orange blossom and honey jus. Allow lamb to rest in a warm place 10 minutes.
- Dust with pistachio dukkah. Toss together the shaved fennel, orange segments and dressing ingredients in a large bowl.
- Slice lamb and serve over cauliflower purée and accompany with the fennel and orange salad. Drizzle with orange blossom and honey jus. Garnish with watercress sprigs.
Note:
- Pistachio dukkah may be replaced with a cashew nut and cinnamon spice for a delicious difference.
