Curtis Stone is an Australian celebrity chef and author. He began cooking with his grandmother when he was five-years-old. Stone trained under celebrity chef Marco Pierre White in London. He has been hosting and judging TV cooking shows in Australia for many years.
Warm Salad of Smoked Lamb with a Cabernet Sauvignon Vinaigrette
2 Loins of lamb, around 250 gm each
2 tsp sea salt
1 tsp Kashmiri chilli powder
½ cup crushed black pepper
20 gm tea leaves
20 cherry tomatoes
80 gm mustard cress
80 gm rocket leaves
40 gm mixed salad leaves
For the vinaigrette:
4½ tbsp Cabernet Sauvignon (red wine) vinegar
1 tbsp chives, finely chopped
50 ml grapeseed oil
50 ml extra virgin olive oil
First marinate the lamb by rubbing the salt, paprika and crushed black pepper into it.
Refrigerate for around two hours.
Preheat oven to 200°C.
You need to smoke the lamb with the tea leaves. For this you will need a wok (with an air-tight cover) lined with foil and a wire rack. Place the wok over high heat, once the foil is very hot add the tea leaves and cover. Leave it for a few minutes for the leaves to start smoking. Now place the lamb onto the wire rack, cover and leave it again for a minute. Turn off the heat but leave the lamb in the wok to continue smoking for five minutes more.
Meanwhile place the cherry tomatoes on a baking tray and place in the oven for five minutes. Remove and leave it to cool. Now heat a frying pan and sear the lamb loins on all sides. Remove and thinly slice the smoked lamb. Toss the lamb together with the tomatoes and all the leaves. Divide between four plates.
To make the vinaigrette, put the vinegar and chives in a bowl and slowly add the oils while whisking continuously. Pour over the lamb and serve immediately.
You need to smoke the lamb with the tea leaves. For this you will need a wok (with an air-tight cover) lined with foil and a wire rack. Place the wok over high heat, once the foil is very hot add the tea leaves and cover. Leave it for a few minutes…