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
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!