Baby gem salad served with roasted lamb neck fillet and crushed new potatoes.
Preheat the oven to 180'C.
Prepare lamb neck fillets by removing any sinew. Season with salt and pepper. Heat a frying pan and add a splash of sunflower oil. Sear the meat on all sides. Finish cooking in the oven for about 7-8 minutes. Remove from the oven and allow to rest before carving.
Pick and roughly chop the parsley.
For the potatoes: Cook the potatoes in a pan of salted water. Once they are cooked, crush with a fork. Season with salt and pepper and add some olive oil and chopped parsley.
For the salad: Peel and finely slice the red onion. Cut the cherry tomatoes into halves. Cut the black olives into quarters. Slice the anchovy fillets into fine slithers.
Separate the leaves from the baby gem. Wash the baby gem in cold water and then spin in a salad spinner.
Whisk the mustard and vinegar together. Gradually add the oil until you have a well balanced dressing. Taste and adjust with more vinegar or olive oil to suit your palette.
Mix all of the salad ingredients together in a steel bowl. Dress with the vinaigrette and season with salt and pepper. On a flat plate, spoon some of the crushed potatoes into a steel ring. Neatly pile the salad next to the potatoes. Slice the lamb into 4 slices per person and place on top of the salad. Finish with a few slithers of anchovy.
«The lamb in this recipe can easily be changed to roasted chicken or grilled fish.»