Recipe

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.

  • 15 mins preparation
  • 1 hr cooking
  • 3 hrs marinating
  • Serves 4
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Ingredients

Marinated lamb backstraps with lentil and rocket salad
  • 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

Marinated lamb backstraps with lentil and rocket salad
  • 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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