When spring lambs are in season, lamb back strap is a great lean treat, full of iron and flavour to be made for the family and friends. This dish is very easy to make and great to cook in the outdoors, accompanied with seasonal vegetables, and mint yogurt sauce.
Ingredients to serve 4:
1x Kg lamb back strap.
1x table spoon of balsamic vinegar.
1x bunch of coriander
1x 3 Cloves of Garlic.
1/2 red onion.
150g of Pitted Kalamata olives.
250g of Feta cheese mild.
1x teaspoon of Fennel seeds.
1x red capsicum.
50g of baby capers.
50g baby spinach.
50g of rocket.
With a mandolin, slice red radishes thin and cut red onion fine julienne style, break lettuce with your hands in small pieces, chop olives in half, break the feta cheese in small pieces and add all ingredients into a large salad bowl.
Chop garlic cloves fine, grind fennel seeds and place into a bowl add 1 teaspoon of black pepper, 1 teaspoon of salt (preferable sea salt) 2 table spoons of olive oil and 1 tablespoon of Balsamic vinegar and mix together.
Place lamb back strap into the bowl and let it marinade for ½ hour.
To cook the lamb, it can be done on a BBQ or on coals, this will add a fantastic smoky flavour to the lamb, you can cook it on an iron pan or just a normal frying pan. The lamb will only take 6-8 minutes to cook on very high heat ( You don’t want to overcook it will lose its tenderness). Turn over when needed in order for the lamb to be evenly cooked, Let it rest for 5 minutes.
Cut capsicum into 4 peaces and remove the core, roast until slightly burnt, remove outer skin when could (you can leave some of the burnt outer skin as it will give smoky flavour). Cut capsicum into thin peases and mix with in gradient in large salad bowl, add baby spinach, as well as, baby capers. Divide mix in 4 potions.
Divide lamb backstrap into 4 portions slice lamb into bite size pieces add a teaspoon of lemon juice on each plate and sprinkle chopped coriander.