Ever tried homegrown lamb straight from the farm to you plate? If you haven’t you are seriously missing out! Having grown up on a sheep and cattle property in the center of Queensland, I am lucky enough to be well familiar with the taste of fresh, top quality meat and the backstrap from my parents farm that we devoured last night was no exception! It’s been almost 3 hours since I ate dinner and I can still taste the succulent, tender lamb melting away in my mouth!
In saying this, a lamb backstrap from any decent butcher will do the job for this recipe and I am not kidding when I say that if you like red meat, especially lamb you HAVE to try this one. It’s fast, it’s fresh and it’s sure to please any crowd of carnivorous food lovers!
What you need…(enough for 3 people)
1 lamb backstrap
2 cloves garlic
bunch of thyme leaves (or rosemary!)
olive oil
1 tsp seeded mustard
200g pumpkin
1/2 packet mixed salad leaves (washed)
4-5mushrooms (halved)
1/2 punnet cherry tomatoes
goats cheese
1/2 small avocado
1/2 lebanese cucumber
1/2 packet mixed salad leaves (washed)
sm handful of toasted pinenuts
What to do…
Firstly, crush your garlic and add 3/4 of it to a bowl along with the a splash of olive oil, the thyme/rosemary leaves and mustard and mix together. Add the lamb and coat well. Set aside til ready for cooking.
For the salad cut your pumpkin into small chunks and add to a baking tray along with the mushrooms.Drizzle lightly with olive oil and sprinkle the remaining garlic over your mushies. Place in a moderate (180degree) oven and leave to bake for around 20 mins or until pumpkin is soft and slightly browned around the edges.
For the lamb, grab a non stick fry pan and add a drizzle of rice bran oil or canola. Seal the lamb on both sides (approx 30secs each side) and then place in a baking tray and place in the oven with your pumpkin and mushies. Leave the lamb in there for about 10-15mins for a perfectly cooked (medium rare) piece of meat!
While your meat and veggies are in the oven, add your mixed salad leaves, chopped cucumber, cherry tomatoes, sliced avo, and a sprinkling of goats cheese to a salad bowl. Toast your pinenuts and add to the salad.
When the lamb is cooked. Remove from the oven and allow to rest for 3-4mins before slicing. Add to your salad along with your roasted pumpkin and mushies. Drizzle over some balsamic vinegar and olive oil and you are ready to eat! If you like you can always serve this salad with a dollop of minted yoghurt as there is no denying that lamb and tzatziki really are a match made in heaven!
The Pros:
– Quick and easy to prepare
– Fresh and light..perfect for balmy summer nights!
– Good source of iron, protein, fibre and B vitamins!
– and it’s just so ridiculously delicious!
The Cons:
Well..there are none!
As stated by our patriotic lamb ambassadors..Avoid Lambnesia and EAT MORE LAMB!!
Enjoy!
A
