Marinated Lamb Backstrap with Roasted Vegetable Salad and Minted Yoghurt

Written By Megan Mould

Straight from the Basalt Hills kitchens, this versatile recipe can be interchanged with different cuts and salad ingredients depending on what you have to hand.

Prep time: 30 minutes Cook time: 30 minutes Serves 2

Ingredients

  • 1 200-300 grams Basalt Hills lamb backstrap

  • 1-2 tablespoons harissa spice mix (we use gerwurzhaus)

  • 2 tablespoons olive oil

  • 2 cups pumpkin and beetroot, chopped

  • 1/2 red onion, sliced

  • 1-2 cloves of garlic, crushed

  • 1/2 cup mix almonds, pistachios, pumpkin seeds, toasted and chopped

  • 1/3 cup fresh mint and parsley, chopped

  • 1/4 cup currants

  • 2 cups cooked quinoa or other grain of choice

  • 2-3 handfuls baby spinach

  • Wedge Meredith Dairy Goats Cheese

  • Lemon juice and olive oil to serve

  • 1 cup Greek yoghurt

  • 1/4 cup mint and lemon juice to taste

For the Backstrap and Salad

Mix the spice with the olive oil to form a paste then slather on the backstrap and set aside to marinate for at least half an hour. Meanwhile, roast the vegetables with remaining olive oil and garlic until caramelised. Toss warm vegetables with spinach, nuts, currants, herbs and quinoa, top with goats cheese and set aside. Drizzle with olive oil and a squeeze of lemon juice just before serving. Meanwhile, heat griddle pan or BBQ grill to high, then throw the backstrap on for two minutes maximum each side for a juicy rare finish. Rest for a minute or two on a warm plate then slice and serve with salad and a sprinkling of sea salt and pepper.

For the Minted Yoghurt

Simply mix the yoghurt with finely chopped mint leaves. Squeeze in lemon juice to taste and season gently with sea salt and pepper. Serve with the lamb and salad.

Replace backstrap with loin chops or cutlets or even roast a mini roast. Marinate in the same manner.

Megan Mould
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