Lamb, Risoni & Jerusalem Artichoke Salad

Preparation time:
15 mins
Cooking time:
45 mins
Serves:
4
Reinvent your roast lamb dinner with this fresh winter salad idea.

Ingredients

1kg small Jerusalem artichokes (about 15), halved lengthways
ΒΌ cup olive oil
Salt and pepper, to taste
1 tblsp chopped fresh rosemary
2 x 250g punnets cherry tomatoes, halved
3 anchovy fillets, finely chopped
2 cloves garlic, crushed
ΒΎ cup risoni pasta
2 x 250g lamb backstraps
150g bunch rocket, torn

Fresh mint sprigs, to garnish

Dressing

Β½ cup creme fraiche
1 tblsp horseradish
1 tblsp lemon juice
1 tblsp finely chopped fresh chives
2 tsps water

Method

1 Toss artichokes in 1 tblsp of the oil. Season with salt and pepper. Place on an oven tray lined with baking paper. Sprinkle with rosemary.

2 Place tomatoes on an oven tray lined with baking paper. Combine another 1 tblsp of the oil with anchovies and garlic in a small bowl. Pour over tomatoes.

3 Place artichokes and tomatoes in a moderately slow oven (160C). Cook artichokes for 45 minutes, or until golden and tender, and tomatoes for 10 minutes, or until just collapsing.

4 Cook pasta in a large saucepan of boiling, salted water until tender. Drain.

5 Heat a grill pan over a medium to high heat. Brush lamb with remaining oil and season.

6 Cook on one side until the first sign of moisture appears, then turn once and cook until your liking. Test lamb for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm. Remove. Stand, loosely covered with foil, for 10 minutes. Cut into thin slices.

7 To make dressing, combine all ingredients in a small bowl. Season with salt and pepper.

8 Gently toss lamb, halved artichokes, tomatoes and cooking juices, risoni and rocket in a large bowl. Drizzle with dressing. Garnish with mint sprigs.

Notes

Tip: Lamb backstraps are also known as lamb eye of shortloin. They are sold as roasts and steaks.

Source:
New Idea
Author:
Stylist:
Carolyn Fienberg
Photographer:
Benito Martin

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