Lamb Back Straps With Fresh Zucchini Salad

Ingredients

• 2 Lamb back straps (450 g )
• 1 medium zucchini
• 3 tbs olive oil, divided
• 2 tsp honey
• 2 tbs Feta, crumbled
• Fennel fronds ( for garnish)
• 2 tbs pine nuts, toasted
• 300 g potatoes, diced small
• Juice of ¼ lemon
• Sea salt and pepper

Method

Prepare the potatoes:
Bring the lamb back straps to room temperature for at least 30 minutes.
Toss the diced potatoes with 2 tbs olive oil, sea salt and pepper. Place the potatoes in a preheated air fryer and cook at 200c for 20 minutes (or until cooked) turning halfway through.

Make the zucchini salad:
Using a mandolin or sharp knife, finely slice the zucchini into thin rounds. Plate the zucchini and drizzle with 2 tsp olive oil, lemon juice and honey.

Top with crumbled feta, toasted pine nuts and fennel fronds. Season lightly with sea salt and set aside.

Cook the lamb:
Rub the lamb back straps with 2 tsp olive oil and generously season with salt and pepper. Heat 1 tbs olive oil in a pan over medium high heat. Cook the lamb for 3 minutes on each side, then quickly sear the edges for an even finish.

Remove from the pan and let rest for 10 minutes before slicing.

Assemble and serve:
Slice the lamb into thick pieces and serve alongside the crispy potatoes and fresh zucchini salad.

Nutrition