Impressing your mates is easy if you a) can contour or b) can serve up an Insta-worthy dish.
Unfortunately, both of those can be quite difficult for some. At this stage, we're helping you out with the latter (contouring tute to come later).
We had a chat to proponent of plating up, George Calombaris, to score some tips on how to prettify your dish.
He taught us how to whip up this delicious, pretty, healthy and v easy meal. Impressing your mates guaranteed.
1 x 600g lamb rump
1⁄2 large watermelon
200mL soy sauce 200 g pistachios
1⁄2 bunch dill, picked
1⁄2 bunch mint, picked
100g thick Greek style yoghurt
3 sprigs of thyme
2 cloves of garlic
250mL olive oil
Preheat a fan forced oven to 180C. Using a sharp knife, remove any excess fat and sinew from the lamb rump and set aside
Peel the watermelon of the green skin and cut into 3cm by 3cm dice. Mix the white soy and 100 ml of the olive oil and steep the watermelon in the dressing
Cut the buffalo Halloumi into 4 x 2 cm batons and pat dry with kitchen towel. Heat a large heavy based frying pan to a medium heat and toast the pistachios until golden, approx. 3 minutes, remove from the pan, cool and chop roughly
Heat a medium non stick saucepan to a medium heat, put a good tablespoon of olive oil in to the pan along with the lamb rump, fat side down. Render the fat on the lamb until nice and golden approx. 5 minutes, add the thyme and garlic and turn the rump over onto the flesh side. Remove from the pan along with the thyme and garlic and place fat side down on a tray, cook in the oven for a further 6 minutes
Remove the lamb from the oven and place on a fresh tray and allow to rest at room temperature for approx. 8 minutes. Whilst the lamb is resting, return the pan in which the lamb was rendered to a medium heat, place the Halloumi into the pan and cook until golden on one side approx. 5 mins
Mix the yoghurt with a small amount of sea salt and set aside
To assemble, place one spoonful of yoghurt on a medium plate, remove three cubes of watermelon from the marinade and scatter around the plate, in the middle of the plate place a baton of Halloumi
Slice the lamb into 1 cm thick pieces and place two slices onto each plate, scatter with mint, dill and pistachios, finish with a drizzle of olive oil and a pinch of salt