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.
4-6 boneless lamb backstraps, about 850 grams
sea salt and ground pepper
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
20 green olives, lightly crushed and pitted
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
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.
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