So here goes for my first recipe…

This dish is a quick go-to, that doesn’t require a lot of complex components but is a real crowd pleaser for a starter or a main course. The lamb tenderloins or often referred to as fillets weigh around 90 grams each and require no trimming and therefore are pan ready straight out of the pack.

Lamb loin with fennel & rosemary salt
on roasted root vegetable salad with mint. (Serves 8-10)

What you will need:


The Root Vegetable Salad:

800g Provenance boneless lamb shortoins

20ml Lite olive oil


Fennel Salt Rub:

1 tbs Rock salt

1 tbs Black peppercorns

2 tbs fennel seeds, dry roasted

1 tsp Rosemary leaves fresh, fine chopped


For the rub:

Place the peppercorns, toasted fennel seeds into a pestle and mortar or spice blender and break down to a coarse texture. Add the salt and rosemary and grind a little more until a course but well-distributed seasoning mix is formed.


To cook the lamb:

Lay the loins on a tray and pat dry. Dust generously with the fennel salt then drizzle with the olive oil and rub in.

Place the loins onto a preheated hot cast iron skillet or barbecue so that they sear instantly and colour. Turn to colour all of the surfaces and cook to medium or your desired doneness (for medium this should take 3-4 minutes depending on the heat)

Remove from the heat and place on a clean folded tea towel and rest for 5 minutes before slicing thinly on a 45-degree slant. Then serve immediately by arranging over the previously prepared and dressed root vegetable salad.





200g Yams medium size cut lengthways

400g Red Kumara, peeled, diced into 30mm cubes

200g Parsnips, peeled and diced into 30mm cubes

400g Carrots, peeled and diced into 30mm cubes

1 x Red onions, medium size, peeled, cut into wedges

200g Fennel bulb, trim and cut into thick wedges

200g Baby spinach leaves, washed & dried.

50ml Lite olive oil

Salt & Pepper to taste


For the dressing:

½ cup Mint leaves, roughly chopped (prepare this at the last second before serving)

120ml lime juice, fresh squeezed

30ml Fish sauce

50gm Palm sugar, grated

1 tsp, Green chilli, deseeded and finely sliced

½ tsp Root Ginger, peeled and finely grated


Place all the ingredients except the mint and blitz on high for 30 seconds until well combined. Add the mint and pulse 2-3 times, so there is still some texture to the dressing. Set aside until required.


To make the salad:

Try and have all the vegetables cut to the same thickness, place all the cut vegetables except the spinach leaves onto a baking paper lined roasting tray season and oil and toss around until all the vegetables are well coated. Place into a preheated 190 °C oven for 30 minutes turning 2-3 times to allow even roasting.

When the kumara and yams are tender, remove the tray from the oven and allow to cool for 20 minutes before combining with the dressing and baby spinach.


To serve: Arrange the dressed vegetables on your selected plates, board or platter, scatter over the rested and sliced lamb, pour over any leftover dressing from the vegetables and serve.


Notes: The dressing will keep for up to 1 week in the fridge as long as you add the mint to the amount of dressing at the time you choose to serve.


For extra crunch, scatter over a generous handful of deep fried crispy shallots found from your local Asian Ingredient Store.


Try other vegetables in the combination that are seasonal such as fresh asparagus, colourful baby beetroot either red golden or Chioggia and as the summer & price allows toss some whole cherry tomatoes through with the spinach at the last second.


Enjoy! And feel free to ask me any questions. MC


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