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
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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.