Merino lamb has been most famous for its wool—until recently. Now its meat is becoming highly sought-after. The eye of round is an interesting cut of meat, as it is normally used to describe beef; it is a small tender muscle that's nestled next to the bone in the leg. I was most impressed when I tried it for the first time, while judging the New Zealand Food Awards. It was lean and tender, the flavour and texture was delicious and of superb quality. Purchase from www.silere.co.nz or Neat Meat in Parnell.
Ingredients
| 2 Tbsp | Rice bran oil |
| 8 pieces | Silere merino lamb (Main) |
| 2 Tbsp | Basil, sliced |
| 2 Tbsp | Flat leaf (Italian) parsley, chopped, plus extra to garnish |
| 2 Tbsp | Fresh mint, chopped |
| 1 tsp | Dijon mustard |
| ½ tsp | Garlic, grated |
| 1 tsp | Capers, chopped |
| 2 tsp | Lemon juice |
| 3 tsp | Lemons, zest |
| 3 Tbsp | Extra virgin olive oil |
| 6 | Small potatoes, gourmet, boiled and cut into thick slices |
| 80 g | Ewe's milk feta |
| ¼ tsp | Salt |
Directions
- Heat the oil in a frying pan until hot, season the lamb with flaky sea salt and fry until golden brown all over, turn the heat down and cook until medium rare (approx 4-5 minutes).
- In a small bowl mix together the herbs, mustard, garlic, capers, lemon juice, 2 tsp of the lemon zest, olive oil, salt and freshly ground black pepper.
- Slice the meat in half and arrange on a platter with the potato.
- Crumble the feta cheese on to the lamb, spoon over the soft herb dressing and remaining lemon zest.
- Garnish with extra flat leaf parsley leaves.
Tip:
Cover the cooked lamb with tin foil and rest for at least 10 minutes in a warm place before slicing. This allows the meat to relax and become more tender and juicy. Sheep’s milk feta has a unique lanolin flavour, as rich creaminess and is a natural choice to go with the lamb. You can buy it at most supermarkets. I particularly like the Whitestone Cheese low-brined Stoneyhill feta. You could substitute this with any type of sheep’s milk cheese or feta.
