Name: Marinated lamb backstraps with lentil and rocket salad
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 4 x 200g lamb backstraps, trimmed; 1/3 cup (80ml) balsamic vinegar; 4 clove garlic, crushed; 1/4 cup fresh thyme, finely chopped; 1 cup (200g) puy lentils; 6 (540g) large egg tomatoes, finely chopped; 100 gram baby rocket leaves; 1 tablespoon lemon rind, finely grated; 2 tablespoon lemon juice

Marinated lamb backstraps with lentil and rocket salad

Puy lentils are from the region of the same name in France. Very small and particularly fast cooking, they have a delicate, almost nut-like flavour that lets the marinated lamb backstrap stand out as the star of the show.

Serves 4

Prep

15M

Cook

Marinate

Total

1H 15M

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Ingredients

4 x 200g lamb backstraps, trimmed

1/3 cup (80ml) balsamic vinegar

4 clove garlic, crushed

1/4 cup fresh thyme, finely chopped

1 cup (200g) puy lentils

6 (540g) large egg tomatoes, finely chopped

100 gram baby rocket leaves

1 tablespoon lemon rind, finely grated

2 tablespoon lemon juice

Method

1.In a large bowl, combine lamb, vinegar, garlic and half the thyme; toss to coat. Cover; refrigerate for 3 hours or overnight.

2.In medium saucepan of boiling water, add lentils, reduce heat, and simmer, uncovered, for about 15-25 minutes, or until tender; drain.

3.Meanwhile, cook lamb on a lightly oiled heated grill plate (or grill or barbecue) for about 10 minutes, or until browned both sides and cooked as desired. Cover lamb; stand 5 minutes, then slice thickly.

4.Place lentils in large bowl with tomato, rocket, rind, juice and remaining thyme; toss gently to combine.

5.Divide salad among plates; top with lamb. Serve.

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Ingredients

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