This is a vibrant and easy dish using a quick-cooking cut of lamb. The dressing is bursting with flavour and, along with the salty olives, is a perfect foil for the meat.
Serves: 6
INGREDIENTS
4-6 boneless lamb backstraps, about 850 grams
olive oil
sea salt and ground pepper
Dressing
1 teaspoon fennel seeds, toasted
finely grated zest 1 lemon
2 tablespoons lemon juice
2 cloves garlic, crushed
¼ cup olive oil
2 tablespoons capers
1 tablespoon each finely chopped mint and parsley
To serve
20 green olives, lightly crushed and pitted
METHOD
Brush the lamb with a little oil and season with salt and pepper.
Heat a large frying pan and when very hot, cook the lamb for about 2-3 minutes each side for medium-rare. Cooking time will depend on the thickness of the lamb. Try and get a good crust on the lamb. Transfer to a plate and rest, lightly covered, for
5 minutes.
Dressing: Stir all the ingredients together in a bowl and season with salt and pepper.
To serve: Slice the lamb against the grain and place on a platter. Drizzle with the meat resting juices, then scatter over the olives and spoon over the dressing.
Drinks match:
From Robert Stadniczenko’s Arapai vineyard on the Dry River Flats, comes the Stad_ko Martinborough Pinot Noir 2020 ($39) This dry, spicy, leather layered and earthy pinot noir is edged with allspice and baked tamarillo, and it’s beyond lovely with lamb. Stadko.com
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!