Hiya Food Tube. My name's Natalie. Today I've got the girls coming round so I'm going to cook a bit of
posh nosh to impress them. They're really fussy, but this dish is really simple and it's really really tasty.
We're going to do lamb loins, with a salsa verde and braised lettuce and peas.
It's really simple and can all be done in twenty minutes.
The first thing that we want to do is get started with our lamb loins.
We've got these beautiful lamb loins. As you can see they've all been trimmed up from the butcher.
You can get them even in the supermarkets these days.
We're gonna seize them up.
Always with a bit of rock salt and then a bit of pepper.
Just like that.
We're just gonna whack a bit of oil in the pan that's really nice and hot now. I can feel the heat coming off.
The searing on the lamb is really important as that's where all the flavour is.
The caramelisation gives it that nice juicy flavour.
I'm going to give you a little tip for putting these loins into the hot pan.
Always lay them away from you. Just like that.
So then the oil doesn't splash back into your face or onto your hands.
I'll put the last one in there.
I'm just going to give my hands a rinse as I've been using raw meat.
As you can hear, can you hear that sizzle in there? It's coming along nicely.
As you can see it's starting to get a nice brown on there.
We've already got our oven pre-heated on 180 degrees. So once these are seared and turned over
we're going to bung it in there for eight to ten minutes for medium nice pink lamb.
As you can see. Look! Look at that beautiful flavour. It's all crispy, it's going to be all juicy.
That's every bit of flavour.
I'm gonna turn him over there, get that one there using the tong.
This can go straight into the oven.
Now, we've got these pans, and they're oven-proof.
Not all pans can go in the oven as they've got plastic handles.
So make sure it's oven-proof.
Put them straight in here.
So they're in the oven for eight minutes. So now I'm going to get on and make our lettuce and peas.
So we've got these beautiful, beautiful, baby gem lettuce's. You can pick them up in all supermarkets.
So i've got four of these little ones, one per person. And what we want to do is
we just want to slice them in half. Just like that.
And it's as simple as that. That's all the preparation you need to do.
We've got a pan on there, and in there, that's hot now, we're going to put a knob of butter
So while that's melting down, we're going to put our stock in there, because
this is what they call an emulsion. I didn't even know what an emulsion was. I thought it was paint.
But yeah, they cook in emulsions in all these fancy kitchens.
Right, so we've got our lettuces there. Our stocks come up to the boil, our little emulsion.
And we're just going to lay these little babies in there, face down, for six to seven minutes.
I'm just going to pop the all in, they'll all fit.
I'm just going to season them with a tiny bit of salt, to keep the flavour in, and a tiny bit of pepper.
We don't want to put too much salt in at the moment as the chicken stock is always seasoned
and you don't want salty, salty food.
And another tip for you, cook with a lid on. It traps all that flavour, flavour, flavour.
So we're going to let them sit for six to seven minutes, and while we're sat there we're going to crack on
and make our salsa verde.
Now we've got these lovely herbs. It smells so, so good.
I'm going to use some fresh mint, because mint and lamb is a marriage made in heaven.
I've got some parsley, some fresh basil and I also like to use a little bit of dill.
Don't worry about, you know, getting rid of the stalks, the stalks are all flavour. why waste anything?
And just roughly chop it all up and just bung it all in there like that.
What we've got are these beautiful, beautiful anchovies
just want to use five or six of them. Just throw them in.
And then we've got these lovely capers.
Im just going to put a couple of tablespoons in there.
Also, into there we've got some Dijon mustard, just throw that in. It gives it that bit of heat.
And some olive oil.
Seasoning.
Again everything has got to be tasty, but go easy on the salt as the anchovies and the capers are salty.
A nice whack of pepper.
We're only using half an onion here. Just whack off, you know, the peeling bit.
Follow the lines
Just roughly chop it, and be careful with the fingers. You don't want to chop no fingers off.
You don't want to have that in your salsa verde.
And then straight into the pot.
Like that.
And to finish it off, you want some lemon. Were just going to zest it up there. Like that.
And then we're just going to throw it into the pot.
Straight in. Cut it in half, and a tip for you.
Always squeeze lemon into your hand,
because you get rid of all the pips.
And I heard a weird story once, on YouTube, that someone ate a pip and then
they had a tree grow in their belly.
I don't know if it's true, but I don't fancy that.
It's as simple as that, and then by the time our lamb is ready to come out,
our sauce is done, our lettuce is nearly finished, and then that's it.
So our lamb's been in the oven for eight minutes now, so we're just going to take them out,
and let them rest for a minute.
And then we'll get on and finish off our braise lettuce.
I'm just going to rest them onto a plate, cos you don't want them their sitting in all the cooking oil.
Otherwise it'll get all horrible and greasy.
Just going to put them onto there.
Just get rid of this pan.
Right, so these have been braised now for six to seven minutes. Can you see that they're bubbling away nicely.
Now it's not going to take much longer. This is where we add in our peas.
and that will not take that long, it'll take one to two minutes
Just pop that lid back on because we want to trap that flavour in there.
Right so they've been in there for two to three minutes and now we can start to plate it all up.
So I'm just going to take that off the heat.
Now, we're not going to use the stock, we just want the peas and the lettuce
I'm just going to use a slotted spoon because we don't want it sitting there in a horrible pool of juicy mess.
And also, pretty much most of our emulsion has bubbled away and gone into our lettuce.
So all that lovely chicken stock is adding extra flavours to them lettuce.
So our meat's been resting for five minutes. Now I like to rest my meat for half of the cooking time.
And I like to slice it on the diagonal.
Because also, slicing it that way keeps the meat tender.
Lovely slices, and as you can see, it's all juicy. It's a sort-of medium.
Just like that.
That's nice.
I'm just going to show you how to plate one of them up.
I'm going to grab a lovely bit of this beautiful braised lettuce,
and I like to give everyone two, and some of those beautiful pettis.
And then look at that beautiful pink lamb loin that I'm going to put in there. The star of the show.
and that lovely, lovely salsa verde,
I'm going to spoon it all over like that.
There's loads to go around.
I just like to finish with a bit of extra virgin oil, just drizzled over like that.
And there you go. My posh nosh. Lamb, salsa verde, braised peas and lettuce,
that's going to blow the girls socks off, and
little time cooking in the kitchen, so I can sit back, drink a glass of wine and enjoy the night.