Subj : St. Damien 08
To   : All
From : Dave Drum
Date : Sun May 09 2021 20:56:38

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Damien's Welsh Lamb & Goats Cheese Salad
 Categories: Lamb/mutton, Vegetables, Fruits, Cheese, Herbs
      Yield: 4 servings
 
    200 g  Mini plum tomatoes; halved
      4 tb Good Greek olive oil
      1 cl Garlic; Crushed
      1 tb Fresh oregano
      2    (180 g ea) lamb rump steaks
      1    Aubergine; sliced in Rounds
        pn Ground cumin
        pn Ground corriander
      2 ts Balsamic vinegar
     50 g  Rocket
    100 g  Organic goat's cheese
           Handful of blueberries (not
           - seasonal use black olives)
      1 tb Fresh mint
           Sea salt
           Fresh ground black pepper
 
  Set the oven @ 120ºC/250ºF.
  
  Place the tomatoes onto a baking tray, skin side down.
  
  Mix tablespoons of olive oil with crushed garlic, chop
  the oregano and add that to the oil, drizzle the oil
  mixture over. the tomatoes, season them with salt &
  pepper.
  
  Roast in the oven for about 45 minutes, then remove the
  tomato’s from the tray and drain any juice into a large
  bowl.
  
  Heat a skillet or pan and sear the outside of the lamb
  for 3 minutes each side, then put the lamb aside to
  rest.
  
  Keeping the griddle nice and hot, brush the aubergine
  with oil, grill for 1 minute on each side until nice and
  tender, remove and sprinkle with the cumin & coriander
  and balsamic vinegar.
  
  Now the lamb has sufficiantly rested, cut it into
  reasonably thin slices.
  
  Toss the Aubergine with the tomatoes & rocket in the
  bowl with the juices from the tomatoes, arrange
  fashionably onto a serving platter, lay the pink lamb on
  top of the aubergine.
  
  Finish the dish by tearing the organic goats cheese and
  spreading it around the platter, and liberally applying
  the blueberries & mint.
  
  RECIPE FROM: http://damienchef.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Yesterday was the deadline for complaints.

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