Instead of searing the lamb first and then letting it cook in the oven we did it the other way around for extra tenderness. High heat can cause the meat to tighten and shrink, so we prefer to do it for a very short time right before serving. The result is slow cooked meat that is amazingly tender and moist.
Styling Assistant: Hannah Schmitz
• For the Salad:
2 teaspoons olive oil
1 lamb steak (about 1/2 pound) at room temperature
1 bunch mustard greens
1/2 cup mint leaves, loosely packed
1/2 cup coriander leaves, loosely packed
1 onion, finely sliced
1 jalapeño, finely sliced
1 tablespoon roasted peanuts, chopped
• For the Dressing:
1 tablespoon fish sauce
1 tablespoon honey
2 tablespoons rice vinegar
1 teaspoon soy sauce
1 stem lemongrass, white part, finely minced
Preheat the oven to 250 degrees. Wrap the meat in foil loosely and let it slowly cook in the oven for about 30 minutes. Dry the lamb with a paper towel and rub with olive oil. In a smoking hot pan, sear the lamb for 30 seconds on each side to get a caramelized crust. Set aside.
In a medium-sized bowl, whisk together the dressing ingredients.
Open the foil parcel and add the meat juices into the dressing. Cut the lamb into very fine slices add them to the dressing to absorb flavor. The acid in the dressing will cook the lamb a little more while it sits.
Divide the salad leaves between 2 plates and then arrange the lamb with the dressing over each one. Finish by scattering mint, coriander, peanuts and jalapeño