Yield: 1 servings
|\N \N||Trim Lamb Backstraps; (one backstrap per|
|\N \N||; person for main|
|\N \N||; meal, 1/2 backstrap|
|\N \N||; per person for|
|\N \N||; entree)|
|\N \N||Dry Cajun or Moroccan spice mix|
|\N \N||Salad Greens - mescalin mix; or other lettuce|
|\N \N||; varieties, such as|
|\N \N||; rocket|
|\N \N||Bitter greens etc|
|\N \N||Julienne Carrot/Shredded Vegetables|
|\N \N||Lime Juice|
|\N \N||Orange Juice|
|\N \N||Balsamic Vinegar|
|\N \N||Olive Oil|
Dust lamb backstraps in the dry spice mix of your choice, cover and leave to marinade for about an hour in the refrigerator.
Pull lamb pieces out of the fridge about 10 to 15 minutes before you are going to cook them to allow the meat to take the fridge chill off...if you cook meat with a fridge chill on it, they will shrink a lot more and take longer to cook.
Seal off the lamb backstraps, and cook to your preference (5 minutes each side, for a medium/rare backstrap). Remove the pan from the heat, and put a saucepan lid or piece of foil over the top of pan to rest for a couple of minutes.
While meat is resting, make up the dressing. Citrus dressings go well with lamb. In a bowl place ⅓ orange/lime juice to ⅔ balsamic vinegar and olive oil (classic vinaigrette dressing). Whisk together. Put a little bit of sugar in the mixture as well to take a little bit of the edge off the balsamic and citrus.
Meanwhile in your salad bowl, arrange salad mix and vegetables.
Heat the dressing up, either on the stove or for a minute in the microwave.
Slice up lamb backstrap...place it nicely on top of the salad mixture, and pour over warm salad dressing - and serve (ideal with some crusty warm bread...)
Recipe courtesy of Lachlan Bowtell, Meat & Livestock Australia Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.