Poached Thick Flank Of Lamb With Salad And Caper Dressing

(Lamb Thick Flank )


Poaching Stock

  • 750ml lamb or light beef stock
  • 250ml water
  • 1 bay leaf
  • 1 clove of garlic, halved
  • 1 sprig of parsley
  • 800g HORIZON lamb thick flank; any fat and sinew removed

Caper Sauce:

  • 200ml olive oil
  • 3 tablespoon balsamic vinegar
  • 3 tablespoon fresh chervil and parsley, chopped
  • 3 gherkins, chopped
  • 4 tablespoon capers
  • Zest and juice of 1 lemon


  • 200g green beans or asparagus, trimmed
  • 3 carrots, peeled, cut in batons


  • Salad or watercress for 6 servings


  1. Bring the poaching stock ingredients to the boil then add the lamb thick flank.
  2. Simmer for 10-12 minutes or until medium rare.
  3. Remove the lamb from the liquid, then rest in a warm place for a further 10 minutes.
  4. Mix all the sauce ingredients together then put aside.
  5. Cook all the vegetables to al dente in plenty of boiling salted water.
  6. Drain well.

To Serve:

  1. Place a portion of warm vegetables on a hot plate.
  2. Slice the lamb then arrange over the vegetables.
  3. Place a portion of the salad on top then drizzle over some of the dressing.
  4. Serve right away with plenty of crusty bread.

Serves 6