This is a vibrant and easy dish using a quick-cooking cut of lamb. The dressing is bursting with flavour and, along with the salty olives, is a perfect foil for the meat.
Serves: 6
INGREDIENTS
4-6 boneless lamb backstraps, about 850 grams
olive oil
sea salt and ground pepper
Dressing
1 teaspoon fennel seeds, toasted
finely grated zest 1 lemon
2 tablespoons lemon juice
2 cloves garlic, crushed
¼ cup olive oil
2 tablespoons capers
1 tablespoon each finely chopped mint and parsley
To serve
20 green olives, lightly crushed and pitted
METHOD
Brush the lamb with a little oil and season with salt and pepper.
Heat a large frying pan and when very hot, cook the lamb for about 2-3 minutes each side for medium-rare. Cooking time will depend on the thickness of the lamb. Try and get a good crust on the lamb. Transfer to a plate and rest, lightly covered, for
5 minutes.
Dressing: Stir all the ingredients together in a bowl and season with salt and pepper.
To serve: Slice the lamb against the grain and place on a platter. Drizzle with the meat resting juices, then scatter over the olives and spoon over the dressing.
Drinks match:
From Robert Stadniczenko’s Arapai vineyard on the Dry River Flats, comes the Stad_ko Martinborough Pinot Noir 2020 ($39) This dry, spicy, leather layered and earthy pinot noir is edged with allspice and baked tamarillo, and it’s beyond lovely with lamb. Stadko.com
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!