Spring lamb fillets with grilled zucchini, mint and almonds
The classic way to serve lamb is with mint sauce so I've taken it upon myself to produce a modern take on Mum's mint dressing. I find lamb is best served medium-rare. Make sure you rest it after cooking for a few minutes so it relaxes and becomes even more melt-in-the-mouth. Remember to ask for spring lamb at the butchers.
A lovely spring lamb dinner idea. Photo: Jennifer Soo
Have your say
- 8 lamb fillets
- 3 tbsp olive oil
- Sea salt and freshly ground black pepper
- 4 zucchini, sliced diagonally
- 24 cherry tomatoes
- 1/2 cup flaked almonds, chopped coarsely
- 2 tbsp finely grated parmesan cheese
- 1 1/2 tbsp lemon juice
- 1/4 cup extra-virgin olive oil
- 1/4 cup coarsely chopped mint
Preheat the oven to 220C.
Heat a char-grill pan or barbecue. Rub the lamb fillets with 1 tbsp of the olive oil, season with salt and pepper and sear until golden brown. Transfer to an ovenproof dish and finish cooking in the oven for about 3-4 minutes (for medium-rare). Set aside and rest for 5 minutes.
Meanwhile, place the zucchini and the tomatoes in a bowl, add remaining oil and some salt and pepper and toss to coat. Heat a char-grill pan or barbecue and cook the vegetables over high heat until lightly browned. Set aside.
In a small bowl, combine the remaining ingredients and season to taste.
To serve: Slice the lamb diagonally into thick chunks. Divide the zucchini and tomatoes among 4 serving plates, top with lamb and spoon over the almond and mint dressing.