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.

Prep Time

10 mins

Cook Time

10 mins



Lamb Backstrap with Salsa Verde + Pomegranate and Rocket Salad



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


  • Pomegranate
  • Rocket
  • Parmesan
  • Balsamic vinegar
  • Olive oil


  1. Rub lamb backstraps all over with gin salt (or salt and pepper) and set aside).
  2. For the salsa verde: Finely chop 1 bunch each of: parsley, mint and basil, plus garlic and add to a bowl.
  3. Finely chop cornichons, anchovies and capers and add to bowl, mixing thoroughly.
  4. Add red wine vinegar and Dijon mustard and mix through.
  5. 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).
  6. 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. 
  7. 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.
  8. 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).
  9. 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).
  10. 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).
  11. Slice lamb, top with salsa verde. Pour dressing over salad and enjoy!

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