Lamb and radish carpaccio with horseradish cream
All the luxury with little effort – this lamb and radish carpaccio with horseradish cream is as pretty as a picture.
| serves 6
for horseradish cream Add all ingredients together in a mixing bowl and combine well. for lamb and radish carpaccio |
| Place a frying pan on a high heat until smoking hot. Pat the lamb dry before lightly brushing with olive oil and seasoning. Place lamb in the hot pan, and cook for about 10 seconds on each side.
Place the lamb on a cooling rack, then in the freezer for about 15-20 minutes until chilled and slightly firm. Shave the radish into circles, then use a small circle cutter to cut out smaller circles of radish and set aside. Thinly slice the lamb and set aside, keeping chilled. To plate, dollop about 50g of the horseradish cream in the centre of a bowl. Top with pieces of the lamb folded over, garnish with the radish circles and rosemary flowers. Dress with olive oil and flake salt. This article first appeared in the September 2024 issue of SALIFE magazine. |
