About the Recipe
Tender, juicy slices of lamb backstrap that are blushing on the inside with a fragrant pepper berry crust, served alongside a fresh, sweet, salty, and zesty salad, this perfect marriage of flavours is utterly moreish and delicious!
Ingredients
2 x 400g lamb backstraps*
1 tsp Pepper Berries Whole, crushed in a mortar and pestle
1 tbsp ground Pepper Berry Leaf
1 tbsp salt flakes
olive oil
1 bunch mint
1/2 watermelon, remove from its outer skin and chopped into wedges
1 x 180g block feta
juice of 1/2 lemon
Preparation
In a bowl, combine your ground pepper berries, pepper berry leaf, and salt with a good glug of olive oil and stir to make a paste.Pat the lamb fillets dry and rub them all over with your herby paste. Set aside to come to room temperature for 30 minutes and to allow the marinade to seep in slightly.
Place a pan on high heat and when searing hot, add your backstraps in and cook for 2-3 minutes on each side for medium-rare (or until cooked to your liking).Remove from the pan and set aside to rest.
While the lamb rests, chop your mint leaves and crumble your feta into large chunks. Combine in a bowl or on a serving platter with your watermelon pieces and dress with a drizzle of olive oil and a the lemon juice.
Slice your rested backstraps into thick slices and divide between plates. Serve alongside your watermelon salad and enjoy!
*Lamb marinade variation: Combine 1 tbs chilli jam and 1 tbs of lemon juice in a medium bowl, add lamb, turn to coat, season. Cook lamb on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover lamb, stand 5 minutes then slice thinly.