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600gm lamb fillets lightly flatten
3 tbsp Moroccan marinade
3 tbsp olive oil for cooking
150gm Black Savourine semi mature goatfs cheese
2 punnets Momoko tomato halffs
2 ripe cubed avocado
Juice ½ lemon
3 tbsp EXOO for the dressing |
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Pre heat a flat or ribbed grill to medium heat. Rub in the Moroccan marinade through the lamb fillets. Allow about 30 minutes for the lamb to pick up these North African flavours.
Brush the marinated fillets with olive oil; cook each fillet for 4 minutes per side under intense heat; remember to rest the meat before serving on a black savourine goats cheese avocado and tomato salad.
For the salad; make the lemon dressing by squeezing juice from ½ lemon then whisk in 3 tbsp EVOO so the dressing looks like melted butter. Toss in Black savourine goats cheese, avocado and Momoko tomato. Serve with the rested grilled lamb.
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