Jackie George wrote to tell us about her friend, Robyn Abel, who has been undergoing treatment for a brain tumour. Jackie thought that it would be a wonderful surprise for Robyn and her husband, Barry, if Geoff Jansz could call in and cook them a quick, healthy meal. Geoff visited the Abels and prepared a delicious lamb and parmesan salad, which they enjoyed sharing with a group of family members and friends.
Ingredients:
Serves 2 as a main or 4 entrees
leg of lamb or lamb fillets, cooked and cut into thin strips
4 cups fresh, closed mushrooms sliced thinly
1 tomato, diced with pulp removed
1 medium sized onion, finely sliced
2 tbspns herbs (parsley & chives)
4 cups Mesclun salad leaves
freshly ground black pepper to taste
150gms (approx) parmesan, shaved into thin strips
Dressing:
40mls cold pressed, extra virgin olive oil
1 tbspn red wine vinegar
1 tbspn balsamic vinegar
1 tbspn lemon juice
Method:
1.Place the lamb into a bowl, splash on some olive oil and salt and pepper to taste. Massage the marinade into the lamb using clean hands.
2. Place the lamb into a frying pan and seal over high heat. Once the lamb is sealed, turn the heat down to low and cook slowly. (Tip: if using large pieces of lamb, turn them several times during the cooking.) When the lamb is cooked, allow to rest and then carve against the grain.
3. Wipe the mushroom caps with a clean cloth and slice them thinly. Grate the parmesan cheese, slice the tomato and onion.
4. To make the dressing, whisk together the vinegars, lemon juice and olive oil.
5. Place all vegetables and salad into one large container, and the lamb into another. Pour half the dressing onto the lamb, and the rest onto the vegetables. Toss.
6. Arrange on serving plates, salad first then lamb. Garnish with parmesan and parsley.