Lamb Backstrap with Salsa Verde + Pomegranate and Rocket Salad
A fresh, summery take on lamb backstrap - perfect for pan frying or the BBQ. The herby salsa verde and bright pomegranate salad perfectly complement the lamb in this light, refreshing dish.
Ingredients
- 2 Grass Fed and Finised Lamb Backstraps (1 per person)
- Olsson's Four Pillars Gin Salt (or substitute for regular salt and pepper)
Salsa Verde:
- 1 bunch flat leaf parsley
- 1 bunch rosemary
- 1 bunch fresh mint
- 1 bunch fresh basil
- 1 and a half tbsp capers
- 6 ish cornichons
- 4 cloves of garlic
- 5 sustainably sourced anchovy fillets
- 1 tbsp Dijon mustard
- 3 tbsp red wine vinegar
- 1 tbsp Deadset Delicious Chilean Aji (optional, add this to taste if you like as it can add a fair bit of heat depending on how much you use)
- Olive oil
Salad:
- Pomegranate
- Rocket
- Parmesan
- Balsamic vinegar
- Olive oil
Method
- Rub lamb backstraps all over with gin salt (or salt and pepper) and set aside).
- For the salsa verde: Finely chop 1 bunch each of: parsley, mint and basil, plus garlic and add to a bowl.
- Finely chop cornichons, anchovies and capers and add to bowl, mixing thoroughly.
- Add red wine vinegar and Dijon mustard and mix through.
- Slowly pour in about 8 tbsp olive oil until the consistency feels right (depending on the size of your bunch of herbs this could be a little more or less olive oil than stated here).
- Optional: Add some Deadset Delicious Chilean Aji - either 1tbsp or to taste. This will add spiciness and some really beautiful extra depth to the sauce, so go with your personal preference for how much to add.
- Season with salt and pepper and then let sit for at least 30 mins prior to serving so the flavours can get to know one another.
- Assembling the salad: Open up your pomegranate and remove the seeds. Toss together with rocket leaves, then top with shavings of parmesan (we used a veggie peeler for this).
- Combine balsamic vinegar, olive oil and a little pinch of gin salt (or salt and pepper) for the dressing, then set aside until you're ready to serve (pour it over as your last step before serving).
- Cook lamb backstraps on a hot pan or on the BBQ until cooked to your liking, using a meat thermometer to check doneness. We usually prefer to cook our lamb to somewhere between medium rare and medium (Medium rare: 52C target temp and 55C after resting. Medium: 57C target temp and 60C after resting).
- Slice lamb, top with salsa verde. Pour dressing over salad and enjoy!
