Autumn Recipe by Anthony Sullivan | Forte Catering

Published on April 20, 2011 by Jennifer Henson

Barbequed Saltbush Lamb with asparagus & quinoa salad, roquette & horseradish sauce

Serves 4

For the Quinoa
500ml water
150 gm quinoa
Pinch salt
Dash olive oil
Place both in saucepan, bring to slow boil, simmer for approx. 15 minutes or until tender.
Drain, place in bowl to cool & dress lightly with olive oil

For the salad
2 bunch asparagus – trim ends off, spray with oil, place on preheated barbeque & cook 2-3 minutes or until tender.
1 head curly endive – remove outer leaves & discard. Separate smaller delicate inner leaves, wash & dry
2 x handful of roquette – wash & pat dry
1 punnet Heirloom tomatoes – wash, dry, cut in halves
Juice of 1 lemon
Dash olive oil
Sea salt flakes, pinch
Freshly ground black pepper

Roquette & horseradish sauce
Handful of roquette
1 clove garlic
100ml greek yoghurt
1 tsp Dijon mustard
1 tblsp horseradish relish
Sea salt flakes, pinch
Wasabi powder, 1 tsp
50 ml olive oil
50 ml milk
1 tblsp honey
Place all ingredients (except yoghurt) in blender & blitz on high speed until smooth.
Remove into bowl & fold yoghurt through gently

For the lamb
2 x lamb back straps, sinew removed
2 cloves garlic
Pinch sea salt
½ bunch thyme, wash, chop
Dash olive oil

To assemble
Place marinated lamb back straps on hot bbq & sear well on each side. Continue cooking for approx. 10 minutes until pink in the middle
Remove from bbq & rest for 10 minutes, then slice thinly across the grain.
Fold cooked quinoa through remaining salad items & dress with lemon juice, oil & salt
Place salad onto middle of plate, then arrange lamb slices across the salad.
Place roquette & horseradish sauce in small ramekin on the side for each guest

For a vegetarian version of this dish, use haloumi instead of lamb.