This salad may seem a little involved, especially as it takes a few days to get the lamb ready bat, once done, it takes fast a few minutes to assemble the dish, As it keeps well in the fridge, I think it is better to do twice the amount of lamb shown, and then you’ll have it on hand for future quick snacks. Beef fillet can also be cured in the same way.
To cure the lamb, mix together demerara sugar, sea salt, ground toasted fennel seeds, garlic, soy sauce and olive oil. Place
Rinse off excess mixture under cold water, pat dry, then place cured meat on a cake rack in a cool place, away from light — the fridge is a good place. Allow to drain for 2 hours. The lamb is now ready to use and will keep, wrapped in greaseproof paper then pastic wrap, for 10-12 days in the fridge.
© 2003 Peter Gordon. All rights reserved.