Jane Kennedy’s Lamb Loin With Parsley & Red Onion Salad

Jane Kennedy's Lamb Loin With Parsley & Red Onion Salad

Jane Kennedy’s lamb loin comes with a delicious dukkah dusting, accompanied with parsley and red onion salad.

This is a lean, mean tasting dish. Dukkah is spicy, nutty and tasty and continues the obsession with sesame seeds

• 2 tablespoons dukkah
• 2 loins lamb
• sea salt
• 1 tablespoon olive oil
• 1 large bunch flat-leaf parsley leaves
• 1 continental cucumber, sliced on the diagonal
• 1 large red onion, finely sliced
• olive oil, for drizzling
• 1 lemon, juiced
• Spicy roasted pumpkin, to serve
• freshly ground pepper

1 Place the dukkah on a plate. Season the lamb with sea salt and pepper and roll in the dukkah.
2 Heat the olive oil in a non-stick frying pan over medium–high heat. Cook the lamb for about 2–3 minutes on one side, then turn and cook for another 2 minutes. Remove from the pan the set aside to rest.
3 Combine the parsley, cucumber and red onion. Season with sea salt and pepper, drizzle over the olive oil and add the lemon juice. Toss well.
4 To serve, slice each loin into thick slices on the diagonal and plate up with some of the salad on the side. Serve with spicy roast pumpkin if you like.

Recipe courtesy of Jane Kennedy, extracted from OMG! I Can Eat That?

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