Ingredients
- 1kg grass-fed lamb backstrap
- ¼ cup (60ml) extra virgin olive oil
- 2 tsp dried oregano
- 2 tsp chopped rosemary
- 2 cloves garlic, crushed
- Salt and freshly ground pepper, to taste
Orange, Fennel and Olive Salad
- 2 blood oranges, peeled and segmented
- 1 orange, peeled and segmented
- 2 fennel bulbs, trimmed and thinly sliced
- ½ cup dehydrated black olives
- 1 red onion, thinly sliced
- 2 tbsp extra virgin olive oil
- Salt and ground white pepper, to taste
- Mint leaves, for garnish
Serves: 6
Prep Time: 20 minutes
Cooking Time: 8 minutes
Method
- Place lamb in a glass bowl and pour over combined oil, oregano, rosemary, garlic and salt and pepper to taste. Marinate, covered, in the fridge for 1 hour.
- Meanwhile, prepare the Orange, Fennel and Olive salad by combining orange segments, fennel, olives and onions. Set aside.
- Heat a barbecue grill or chargrill pan over a medium-high heat. Add lamb (there’s no need to oil the grill, as there is plenty of oil on the lamb) and cook for 3–4 minutes each side or until cooked to your liking. Remove from heat and set aside on a board to rest for 5 minutes.
- Meanwhile, drizzle salad with oil and season to taste with salt and pepper. Toss lightly. Divide among serving plates; thickly slice the lamb and place over the salad; serve with mint.
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