Lamb Backstrap with Salsa Verde and Blackberry Rocket Salad

Ingredients

Salsa Verde:

• 1 cup fresh parsley
• 1 cup fresh basil
• 1 tsp fresh rosemary
• 2 garlic cloves, minced
• 4 anchovy fillets, roughly chopped
• 2 tsp Dijon mustard
• 2 tbs ed wine vinegar
• 1 small green chilli, roughly chopped
• 2 tsp capers
• 3 small gherkins, roughly chopped
• ½ cup olive oil

Salad:

• 4 cups rocket
• ¼ cup pine nuts, toasted
• 4 tbs feta, crumbled
• ½ red onion, sliced
• 1 punnet blackberries

Dressing:

• 3 tbs olive oil
• 2 tbs balsamic vinegar
• 2 tsp honey
• Salt and pepper to taste

Lamb:

• 4 lamb back straps ( 800 g total)
• 4 tsp olive oil ( for seasoning)
• 1 tbs olive oil ( for cooking )
• Salt and pepper

Method

Prepare the lamb:
Bring the lamb to room temperature for a minimum of 30 minutes. Rub them with 4 tsp olive oil and generously season them with salt and pepper.

Make the Salsa Verde:
Place parsley, basil, rosemary, garlic, anchovies, Dijon mustard, red wine vinegar, green chilli, capers and gherkins into a blender. Pulse a few times, then gradually add the olive oil until the mixture is semi smooth. Don’t over blend.

Prepare the salad:
Combine the rocket, pine nuts, feta, red onion and blackberries in a large bowl. Whisk together olive oil, balsamic vinegar, honey, salt and pepper to make the dressing. Toss the salad with the dressing just before serving.

Cook the lamb:
Heat 1 tbs olive oil in a pan over medium high heat. Cook the lamb for 3 minutes each side for medium rare ( adjust for preferred doneness).
Remove from the pan and cover loosely with foil, and let rest for 5-10 minutes before slicing.

Slice the lamb and serve alongside the salsa verde and blackberry rocket salad

Nutrition