Lamb with tomatoes, chard and horseradish dressing

Lamb with tomatoes, chard and horseradish dressing

By
From
My Favourite Ingredients
Serves
6
Photographer
Jason Lowe

This recipe showcases coure di bue, large tomatoes from Italy the size and shape of an ox heart, hence the name. I prefer to use these tomatoes still slightly green, when their flavour is pleasantly sharp and refreshing. Here I combine them with grilled lamb and my favourite chard. I love all greens but, to me, nothing is nicer than properly cooked tender rainbow or Swiss chard with a good glug of olive oil – it tastes as if it is so good for you!

Ingredients

Quantity Ingredient
1 boned leg english lamb, trimmed of most of its fat and cut into 6 generous slices
sea salt
freshly ground black pepper
500g rainbow chard, washed
50ml extra virgin olive oil
2-3cm piece fresh horseradish, peeled
4 tablespoons red wine vinegar
olive oil, to brush
2 coure di bue tomatoes, cut into 3mm thick slices

Method

  1. Heat up your barbecue or grill, as it needs to be really hot in order to give the lamb a lovely strong crust and flavour.
  2. Bring a large pot of well-salted water to the boil. Plunge the chard into the boiling water and cook for 2–3 minutes, then drain in a colander (but don’t refresh). Dress while warm with the extra virgin olive oil and season with a little salt and pepper. Set aside until you are ready to serve.
  3. Grate the horseradish, place in a small bowl and pour over the wine vinegar. Season with a little salt (but no pepper) and set aside.
  4. Brush the lamb with olive oil and season generously with salt and pepper. Lay on the barbecue or under the hot grill and cook for 3 minutes without moving, then turn the slices and cook on the other side for 3 minutes. Remove to a plate and set aside in a warm place to rest for 5 minutes or so.
  5. To serve, cut the lamb into 1cm thick slices. Lay a slice of tomato on each plate, arrange a little chard on top, then add a slice of lamb and spoon over a little horseradish dressing. Continue layering until the lamb, chard and tomatoes are all used. This dish is best served at room temperature.
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