Lamb backstrap, carrot and citrus fruit


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

Butter                                                     30g

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.  


Goat curry with brown rice, raita and poppadom

Prep time:  1 hour | Cook Time: 8-10 hours | Difficulty: Medium | Serving Size: 6

This goat curry is a great dish to do in a slow cooker overnight or during the day. There is nothing better than coming home from a hard days work and finding dinner ready to go! The goat has an earthy flavour and lends itself well to strong spices. 


Goat shoulder, bone out                      600g 

Shallots                                                4 large

Garlic                                                   4 cloves

Ginger                                                  2cm thumb

Tumeric                                                1 Tbsp

Cumin, ground                                     2 Tbsp

Fennel seeds                                        1 Tbsp

Canned tomatoes, chopped                2 x 400g cans

Brown sugar                                        1 Tbsp

Brown rice                                            2 cups

Yogurt                                                   1 cup

Mint                                                       1 bunch

Cucumber                                              1 large

Lemon                                                    1

Salt                                                          To taste

Poppadom                                              4

Oil for frying                                            500ml


1. Add the goat, onion, garlic, ginger, spices, tomato, and sugar into a slow cooker and top up with water just below the level of the meat. Turn on high and cook for 8 - 10 hours. At the end, the meat should be super tender and the sauce should be thick and flavoured with spices. Season with salt to taste. 

2. Place the brown rice in a large pot with 6 cups of water. Put on the stove and cook with a lid on until the water gets to a boil. Once the water is boiling, turn the heat down to low and leave to cook for 30 - 40mins. After this time the rice should have absorbed most of the water and the rice will be cooked. Turn off the heat and let the rice sit with the lid on until needed. 

3. Meanwhile, grate the cucumber into a bowl and add the yogurt and lemon juice. Roughly chop the mint and mix into the raita. Season with salt. 

4. Get a large pot or saucepan and heat the oil for frying to around 180oC. Using metal longs, drop the poppadom into the oil and cook on both sides for approximately 5 seconds. Transfer to a plate with paper towel. They will puff up quickly, so make sure you have a plate ready to go! 

5. Serve curry in a bowl with rice, raita and poppadom.