Name: Lamb with pecan & tomato salsa
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 800 gram lamb backstraps; Pecan & tomato salsa; 2 tablespoon olive oil; 2 tablespoon balsamic vinegar; 1 clove garlic, crushed; 2 teaspoon lemon rind, finely grated; 1 cup roasted pecans, coarsely chopped; 2 small tomatoes, seeded, chopped coarsely; 1 medium red onion, finely chopped; 1/2 cup fresh flat-leaf parsley, chopped; freshly ground black pepper and salt, to season

Ingredients

800 gram lamb backstraps

Pecan & tomato salsa

2 tablespoon olive oil

2 tablespoon balsamic vinegar

1 clove garlic, crushed

2 teaspoon lemon rind, finely grated

1 cup roasted pecans, coarsely chopped

2 small tomatoes, seeded, chopped coarsely

1 medium red onion, finely chopped

1/2 cup fresh flat-leaf parsley, chopped

freshly ground black pepper and salt, to season

Method

1.On a heated oiled grill plate (or grill or barbecue), cook lamb over medium-high heat, for about 3 minutes each side, or until cooked as desired. Remove, cover; rest 5 minutes, then slice thickly.

2.Meanwhile, to make pecan and tomato salsa: In a medium bowl, combine oil, vinegar, garlic, rind, nuts, tomato, onion and parsley. Season to taste.

3.Divide salsa among serving plates, top with lamb.

Women's Weekly Food