• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Eat Well

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Eat Well?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Spring lamb fillets and tomato salad with crackerbread

Spring lamb fillets and tomato salad with crackerbread
( MAKES 20 pieces )

Kathy Paterson

Publication: Bite

Bite

Ratings: No ratings yet

Spring lamb fillets and tomato salad with crackerbread

Photo by Tam West

No ratings yet

Lamb fillets pan-fried until they have rose pink juicy meat with a golden crust are small bites of pure joy. You will need to start the yoghurt straining the day before. The whey that collects in the bottom of the bowl from straining the yoghurt can be used as part of the liquid in bread-making or added to soups.

This recipe comes from Kathy's new cookbook Meat & Three, RRP$49.99 from booksellers nationwide and at kathypaterson.co.nz

Strained yoghurt

400 g Natural unsweetened yoghurt
1 clove Garlic, new season, peeled and crushed
1 Tbsp Chopped dill
1 Lemon, finely grated zest only

Tomato salad

250 g Cherry tomatoes, mixed colours, sliced
1 Chilli, deseeded and finely chopped
2 Spring onions, trimmed and finely sliced
1 small handful Coriander leaves, roughly chopped
1 Tbsp Chopped chives
2 Tbsp Extra virgin olive oil

Spring lamb and to serve

2 Spring lamb fillets, trimmed of silver skin, at room temperature
1 drizzle Olive oil, for rubbing
10 pieces Line's crackerbread, broken in half, sold as Line's Knaekbrod (see info below)
3 Chopped chives, for garnish
1 Lemon, zest only for serving

Directions

  1. For the strained yoghurt, line a non-metallic sieve with cheesecloth (muslin) and set over a bowl. Mix together the yoghurt, garlic and a good pinch of salt and place in the cheesecloth. Fold over the edges to enclose the yoghurt, cover with a clean tea towel and place in the fridge overnight or for up to 24 hours. Place the thickened yoghurt in a small bowl and mix through the chopped dill and lemon zest. Cover and return to the fridge until ready to use. 
  2. For the salad, combine all the ingredients in a bowl and season with salt. Cover. Set aside to allow the flavours to mingle.
  3. Rub the lamb fillets with olive oil. Place a large frying pan over medium-high heat and when hot, place in the lamb fillets. Cook for 5 minutes, turning during cooking to brown all sides. Remove to a warmed plate and season lightly with salt. Cover loosely with foil and a clean tea towel and leave to rest for 5 minutes.
  4. To serve, slice the lamb fillets across the grain of the meat. You should get 10 slices from each fillet. Spread a little of the strained yoghurt mixture on each piece of crackerbread, top with the tomato salad and finish with a slice of lamb. Arrange on a serving plate and snip over some fresh chives. Finely grate over the lemon zest.


Crackerbread

Line Hart makes and sells her delicious hand-rolled crackerbread (Line's Knaekbrod) throughout the country. She has kindly developed a recipe for home cooks which you will find in Meat and Three.

 

More of Kathy's recipes from Meat & Three

  • Barbecued spring lamb rumps and spring vegetables
  • Lemon syrup cake with mascarpone elderflower icing



Your rating?
comment

https://www.eatwell.co.nz/recipe/17122/Spring-lamb-fillets-and-tomato-salad-with-crackerbread/

Collections you may like

Sweet loaves

Sweet loaves

Vegetable tarts

Vegetable tarts

Snacks for active days

Snacks for active days

Sponsored Warming Weeknight Winners

Warming Weeknight Winners

Stories you may like

Home comforts

Home comforts

Kathy Paterson
Chinese burgers

Chinese burgers

Kathy Paterson
Prawns: how to peel

Prawns: how to peel

Celia Hay
Meal planner: December 10

Meal planner: December 10

Jo Elwin

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • Seed crackers (gluten and dairy free)

    Seed crackers (gluten and dairy free)

  • The ultimate Kiwi beer batter

    The ultimate Kiwi beer batter

  • Eskimo lolly cake

    Eskimo lolly cake

  • Quick apricot chicken casserole

    Quick apricot chicken casserole

  • Apple sponge

    Apple sponge

  • Luscious lemon cheesecake

    Luscious lemon cheesecake

Receive weekly emails & save favourite recipes

register now

Trending

  • Edible Christmas gift ideas

  • How to avoid burnout this festive season

  • 15 ways with asparagus

  • Video: ever-popular gluten-free seed crackers

  • Annabel Langbein's Christmas party hacks

  • Our favourite fritters and hash cakes

  • Healthy snack ideas

  • Five easy Christmas desserts

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Slow-roasted tomato crostini

    Slow-roasted tomato crostini

  • Yellow and red tomato, haloumi and olive pizza

    Yellow and red tomato, haloumi and olive pizza

  • Cold cucumber and dill soup

    Cold cucumber and dill soup

  • Jersey benne, tomato and bocconcini salad

    Jersey benne, tomato and bocconcini salad

  • Fragrant prawn soup

    Fragrant prawn soup

  • Roasted eggplant, tomato and ricotta pasta

    Roasted eggplant, tomato and ricotta pasta

  • Mexican prawn cocktail with tomato, avocado and chipotle

    Mexican prawn cocktail with tomato, avocado and chipotle

  • Stir-fried cabbage with herbs

    Stir-fried cabbage with herbs

eatwell.co.nz
  • facebook
  • twitter
  • pinterest
  • Instagram
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top