Prep time: 1 hour | Cook Time: 30 mins | Difficulty: Easy | Serving Size: 4
Lamb backstrap is a very versatile meat, good for grilling or pan frying quickly. This dish brings together a classic combination of carrots and orange in a way that is fun, fresh and visually stunning!
Lamb backstrap 4 x 150g fillets
Carrots 3 large
Heirloom baby carrots 2 bunches
Blood orange 2
kumquat 2 small
Dill 1/2 bunch
Oil 1 Tbsp
Salt To taste
1. Take the lamb out of the fridge and bring up to room temperature. Heat a frying pan or skillet and add the oil. Season lamb with salt. When the pan is smoking hot, carefully drop in the lamb and sear on both sides for 3 minutes each, a total of 6 minutes. Take the lamb out of the pan and rest in a warm area.
2. Chop up the carrots and cook in a saucepan with water. When the carrots are soft, strain off excess water and blend with the butter. You want this puree to be as smooth as possible. Add salt to taste.
3. Heat the oven to 200oC. Place the heirloom carrots on a tray and roast for approx 12 minutes, until they are just starting to become tender but still have a bit of firmness to them.
4. Peel one of the blood oranges and cut them into segments. Slice the kumquats thinly.
5. To serve, carve the lamb backstrap into slices against the natural grain of the meat. Arrange on the plate with a healthy serving of the carrot puree, baby carrots, and citrus fruit. Garnish with picked dill.