for 4 person

Marinade

1 tbsp	honey mustard
1 tbsp	olive oil
2 tbsp	dill, finely chopped
2 tbsp	lovage, finely chopped
1 tsp	pepper
4	lamb loins (each approx. 150 g)

Crisp salad

1	organic lemon, a little grated zest, the whole juice
3 tbsp	olive oil
¾ tsp	salt
a little	pepper
1	fennel, halved, cut into thin strips
4 stick	celery, sliced
1	cucumber, cut into slices
2 tbsp	lovage, roughly chopped
2 tbsp	dill, roughly chopped

Lamb

½ tsp	salt
	olive oil, for frying
150 g	soft goats' cheese (e.g. formaggini di capra), crumbled

How it's done

Marinade

Mix the mustard, oil, dill, lovage and pepper. Rub the marinade into the lamb, cover and marinate at room temperature for approx. 30 mins.

Crisp salad

Combine the lemon zest and juice with the oil, season. Mix in the vegetables and herbs.

Lamb

Salt the meat. Heat the oil in a griddle or frying pan. Fry the meat for approx. 3 mins. on each side, remove, cover and leave to rest for approx. 5 mins. Carve the meat and serve with the salad and cheese.

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