Warm Lamb and Potato Salad with a Mint Dressing

The most important criterion for me when I’m cooking for a small crowd (and I’m talking about 10 people or more) is that every key element of the dish can be prepared many hours in advance, then heated, assembled and dished up with minimum fuss, at the last moment, so it arrives at the table fresh, hot and delicious. This is the fourth in a series of recipes for Woolworths, pantry sponsors of MasterChef South Africa.

An easy way to stretch an expensive leg of lamb between many mouths.

Obviously this is not possible for MasterChef contestants faced with the challenge of catering for a horde (given the tight time-frames of reality TV).  But for home cooks, painstaking planning and preparation are the secrets to success when you’re expecting a flock of hungry guests. A recipe that allows you partly to cook the ingredients well ahead of time, without any significant loss of freshness, flavour or texture, is the best bet, because all you need do is take 20 minutes or so to finish them off in pan or oven, fling the dish together and carry it triumphantly to the table.

This recipe for a warm salad of garlicky, rosemaried lamb, baby potatoes and peas allows you to do just that, and it’s economical in the sense that it stretches a single leg of lamb (which is ruinously expensive these days, for reasons I cannot understand) between many mouths. In the recipe below, I’ve given instructions for preparing the dish well ahead of time and then assembling it at the last minute.

You’ll save a lot of money if you buy a whole leg of lamb and debone it yourself (see Cook’s Notes, below), or ask your butcher to do it for you.

It’s important to serve this warm, as it’s the heat of the potatoes and lamb that releases the minty, mustardy, lemony flavours of the dressing.

My other recipes for Woolworths #wooliespantry: 

Curried Lamb Ribbetjies with Mint Yoghurt
Champ with Chives and Garlic
Gin-Cured Gravadlax with Crisped Capers

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Warm Lamb and Potato Salad with a Mint Dressing

1 x 3.5 kg leg of lamb, deboned and butterflied
6 sprigs fresh rosemary
4 cloves garlic, peeled and finely sliced
3 Tbsp (45 ml) olive oil, plus extra for frying
a large lemon
milled black pepper
3.5 kg new potatoes
olive or sunflower oil, for frying
4 cups frozen baby peas
baby mint leaves, to garnish

For the dressing:
4 tsp (20 ml) good Dijon mustard
1 large clove garlic, peeled and crushed
6 Tbsp (90 ml) freshly squeezed lemon juice
½ tsp (2.5 ml) white sugar
flaky sea salt
milled pepper
1 cup (250 ml) extra-virgin olive oil
a big handful of fresh mint leaves (about ¾ cup, loosely packed)

Lay the butterflied lamb, skin side down, in a large non-metallic dish. Scatter over the rosemary sprigs and garlic slices and drizzle with 3 Tbsp olive oil. Cut the lemon in half and squeeze the juice over the lamb, then slice the squeezed-out lemon halves and arrange them on top of the lamb. Season well with milled black pepper (but no salt). Fold the lamb ‘butterfly’ in half to enclose the filling and cover the dish with clingfilm. Marinate in the fridge for 24 hours (a minimum of 12), turning the lamb over once or twice during that time.

Now prepare the potatoes. Cook them in plenty of boiling salted water for 10 minutes, or until just tender when pierced with the tip of a sharp knife, but not squashy or falling apart. Drain in a colander for 10 minutes, return them to the empty pot and cover.

To prepare the dressing, put the mustard, garlic, lemon juice, sugar and a pinch of salt and pepper into a bowl and stir until the sugar and salt have dissolved. Whisk in the oil to form a smooth emulsion. Cover and set aside at room temperature.

Now sear the lamb (you can do this up to eight hours ahead and keep it, loosely covered with clingfilm, in the fridge). Heat 3 Tbsp oil in a large frying pan or a heavy-based roasting pan until blazing hot and shimmering, but not yet smoking. Scrape the garlic, rosemary and lemon slices off the lamb (don’t leave a trace of garlic behind, as it will turn bitter in the pan) and season with a little salt on both sides.

Sear the lamb in the hot oil for 4-5 minutes on each side, or until nicely browned and caramelised. Cover and set aside (at room temperature if you’re planning to assemble the dish within two hours, or in the fridge if you’re preparing this well in advance.)

About 45 minutes before you’re ready to serve the dish, heat the oven to 190 ºC. Put the lamb in a roasting pan and roast for 20-25 minutes, or until it’s cooked through, but still a pale rosy pink on the inside (how long this will take depends on your oven and the thickness of the lamb; see Cook’s Notes.) Cover loosely with foil and set aside to rest for 15 minutes.

In the meantime, finely chop the mint leaves, stir them into the dressing and check the seasoning. Add a few tablespoons of water to the pot containing the potatoes, set it over a low heat and gently reheat for 7-10 minutes. Put the frozen peas into a pot of rapidly boiling salted water and cook for 3-4 minutes.

Cut the hot potatoes in half and arrange them on a large, warmed platter. Drain the peas and scatter them on top. Pour the pan juices that have accumulated under the lamb into the bowl containing the dressing and whisk well.

Cut the lamb into thin slices and arrange the pieces on top of the potatoes. Pour over just enough of the minty dressing to coat the potatoes and lamb, and garnish with small mint leaves. Check the seasoning and add more salt if necessary.

Serve immediately with a leafy green salad scattered with crunchy croutons.

With salad, serves  8-10.

Cook's Notes:

• It’s not difficult to debone a leg of lamb: use a very sharp knife to release the flesh from the bones, using long sweeping strokes. Don’t worry if the lamb ‘butterfly’ looks a little ragged: no one will notice once it’s sliced. If you’re not confident about doing this, have a look on the Internet for an instructional video.
• To test whether the lamb is done to perfection, cut a small, deep slit in the thickest part of the meat. If it’s still a bloody pink inside, let it roast for 5-7 more minutes, then check again.
• You can use large potatoes for this dish: boil them in their skins, taking care not to overcook them. Reheat them whole, then cut into thick slices.

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Wasabi and Avocado Potato Salad with Seared Sesame Tuna Steaks

Nose-nuking wasabi paste and gentle, buttery avocado are unlikely bedfellows, I admit. But when combined in a creamy dressing and poured over freshly boiled and cubed spuds, they... well, I suppose they come together. With fireworks and a celestial choir.

I am a devoted fan of potato salad: not the yellow, greasy Sixties version, but a lighter, brighter breed of salad, made with unskinned boiled baby potatoes and dressed with a mixture of thick white yoghurt, good mayonnaise, lemon juice, mint, parsley, chives, onion and the slightest twang of garlic.

Because I was planning to serve some lovely fresh tuna steaks for supper, I thought I'd add wasabi paste to the dressing. It tasted stingingly good, but the dressing wasn't the very pale pistachio-green I'd hoped for , so I stirred in the finely mashed flesh of a ripe and voluptuous avocado. To my surprise, the delicate taste of avocado gave the aggressive wasabi flavour a good punch on the nose - and the result was a tie.

The ingredients for the dressing should be whisked together just minutes before you serve this dish. The first time I made this salad, I concocted the dressing before I put the potatoes on to boil, and 45 minutes later I found it had turned from a creamy wobble into a thin, bubbly liquid. Why the mixture liquefied, I don't know, but it had something to do with the wasabi and the avocado. Maybe their knees just turned to water?

Wasabi and Avocado Potato Salad with Seared Sesame Tuna Steaks

18 small new potatoes (or 8 waxy, thin-skinned young potatoes)
1 T (15 ml) salt
2 ripe avocados

For the dressing:
1/2 an onion, peeled and very finely chopped or grated
the juice of 1 lemon
3/4 cup (180 ml) good mayonnaise (such as Hellman's, or home-made)
3/4 cup (180 ml) thick plain white yoghurt
1 clove fresh garlic, peeled and crushed
1 - 2 t (5- 10 ml) wasabi paste, to taste
1 ripe avocado
a dash of Tabasco sauce (optional)
a handful of finely snipped fresh chives
salt and freshly milled black pepper

For the tuna steaks:

4 fresh tuna steaks
6 T white sesame seeds (or a combination of sesame and shelled pumpkin seeds)
3 T (45 ml) olive oil or vegetable oil
salt and milled black pepper

Put the potatoes into a big pot and cover with water. Add the salt and bring to the boil. Boil for about 30 minutes (depending on the size of the spuds) or until they are quite tender, but not splitting.

While the potatoes are cooking, combine the grated onion and the lemon juice in a small bowl, and set aside (the lemon juice will take the sting out of the onions).

Sprinkle the sesame seeds onto a plate. Press the tuna steaks, top and bottom, into the sesame seeds, so that both sides are well coated. Put the steaks onto a big plate, in a single layer, cover with tightly with cling-film, and press down with the palm of your hand so that the seeds adhere to the surface of the steaks. Place in the fridge.

Remove the potatoes from the heat, drain in a colander and set aside to cool while you make the dressing and cook the tuna steaks.

Heat the oil in a large frying pan and, when it's very hot, add the tuna steaks. You may need to do this in two batches, if the steaks are bigger than the palm of your hand. Cook for 2-3 minutes on one side (you'll see, by observing the edges of the steaks, the flesh turning opaque as it comes into contact with the heat). When the opacity has crept two or three millimetres up, flip the steaks over and cook for a few more minutes. I like tuna with a lovely rare, rosy centre - that is, virtually raw inside - but feel free to cook the tuna right through if you'd like it that way. Remove the tuna steaks from the heat and set aside to rest.

Cut the warm cooked potatoes into chunks (or leave them whole if they're tiny baby ones). Skin the avocados, cut them into cubes, and sprinkle with a little fresh lemon juice to prevent them browning.

Now make the dressing. Put the onion and lemon-juice mixture into a big bowl. Using a wire whisk, beat in all the remaining ingredients, except for the chives. (Wasabi paste comes in various degrees of nose-blasting fierceness, so I suggest you add a teaspoon to start, and add more to taste). Check the seasoning, adding more salt and pepper if necessary, and then tip the potato and avocado cubes into the dressing. Toss very lightly to combine. Tip into a salad bowl and scatter with the finely snipped chives.

Using a very sharp knife, cut the tuna steaks into slices, and arrange around the edges of the potato salad.

Serve immediately.

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Light Potato Salad with Garlic, Lemon and Yoghurt

A light, bright potato salad made with tender baby potatoes and a dressing that includes garlic, Greek yoghurt and plenty of lemon juice.  The only important watch-point is to avoid 'tangy' mayonnaise or 'salad cream', which ruins the flavour.

Light Potato Salad with Garlic, Lemon and Yoghurt

For the salad:
2 kg new potatoes

For the dressing:
2 cups (500 ml) thick Greek yoghurt
1 cup (250 ml) mayonnaise (Hellman’s or home made)
finely grated rind of one lemon
juice of 2 lemons
2 Tbsp (30 ml) white wine vinegar
2 cloves garlic, peeled and finely grated
1 onion, very finely chopped, or grated
1 tsp (5 ml) Tabasco sauce (optional)
½ cup (125 ml) fresh parsley, finely chopped
½ cup (125 ml) fresh mint, finely chopped
Salt and freshly ground black pepper

To garnish:
5 hard-boiled eggs, peeled and quartered
freshly chopped parsley and mint
A handful of capers (optional)

Put the new potatoes, unpeeled, in a saucepan of cold, salted water and bring to the boil. Boil gently until just tender (but not falling apart).

Put all the dressing ingredients into a bowl and whisk well to combine. Season to taste with salt and black pepper.

Drain the potatoes and allow to cool for 10 minutes. Cut into thick slices (about 5mm), peel and all, and place in a deep mixing bowl. If the potatoes are very small, cut them in half.

Pour the dressing over the warm potatoes and toss very gently to combine. Now tip the salad into a wide, flat dish, arrange the quartered eggs on top and scatter with capers, parsley and mint. Allow to cool and serve at room temperature.

You can make this well in advance, but add the boiled eggs at the last minute, or they will dry out.

 Serves 6-8.

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