Tava lamb with avocado and radish salad

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4–6


By Georgina Hayden
From Saturday Kitchen

Ingredients

For the tava

  • 4 onions, cut into thin wedges
  • 800g/1lb 12oz Cypriot or other potatoes, peeled and cut into 4cm/1½in chunks
  • 900g/2lb lamb neck fillet, cut into 4cm/1½in chunks
  • 80ml/2½fl oz olive oil
  • 1 tbsp ground cumin
  • 3 bay leaves
  • 2 tbsp tomato purée
  • 6 ripe tomatoes, roughly chopped
  • 75g/2¾oz long-grain rice
  • 350ml/12fl oz hot chicken stock
  • ½ bunch fresh flatleaf parsley, finely chopped
  • sea salt and freshly ground black pepper

For the avocado and radish salad

  • 1 garlic clove, bruised
  • 1 lemon, juice only
  • 3 tbsp extra virgin olive oil
  • 1 heaped tbsp tahini
  • 2 tbsp sesame seeds, toasted
  • 4 spring onions, trimmed and finely sliced
  • ½ bunch fresh mint, leaves picked and chopped, plus extra to garnish
  • 250g/9oz radishes, some sliced and some roughly chopped
  • 2 Little Gem lettuces or 1 romaine lettuce, trimmed, washed and large leaves chopped
  • 2 avocados, stones removed and flesh chopped
  • sea salt and freshly ground black pepper