Ingredients
The Lamb
2 200 gr sirloin steak, butterflied
2 tbsp. fresh lemon juice
2 tsp. finely grated lemon zest
1 1/2 tsp. chopped rosemary
1 garlic clove, chopped
Freshly ground pepper
1/4 cup plus 1 tablespoon olive oil
Mix lemon juice, lemon zest, rosemary and garlic in a food processor. Add oil and season. Marinate the sirloin for at least 10 minutes.
Grill for approx 4 minutes each side (medium done). Cover for 5 minutes and serve.
Herb butter
80 g butter, soft
2 tbsp. parsley, chopped
2 tbsp. tarragon, chopped
2 tbsp. chives, chopped
2 tsp. Dijon mustard
2 tsp. wholegrain mustard
Mix all ingredients together. Put the butter on a sheet of cling film or foil and shape into a sausage. Place in fridge or freezer before cutting into thick slices.
Fennel & apple slaw with horseradish
2 cups finely sliced red cabbage
1 small fennel bulb, sliced
1/2 green apple, cored, quartered and sliced
1 tbsp. grated horseradish
2 tbsp. rapeseed oil
1 tbsp. apple cider vinegar
Mix all ingredients together and season with salt and white pepper.