Lamb Backstrap Recipe with Roasted Capsicum & Goats Feta
FEATURING MONJAY MEZZA’S MARINATED GOATS FETA
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This is a dish made for the campfire. Nothing lends a smoky char like hot coals built from a hardwood fire. Grilled lamb backstrap with blackened capsicum works so well with creamy feta and a simple green salad doused in vinegar and oil.
Fortunately, for the vast majority of us having to work within the confines of a modern kitchen, we can still do justice to this dish. In place of glowing coals, we just need a very hot griddle pan and a very hot oven.
Lamb backstrap is the perfect protein for this meal. It runs along the length of the spine and is known as loin if it comes from a pig and ribeye if it comes from a cow. It’s lean and usually of an even thickness, making it easy to grill and tender to eat.
If ever you find yourself plonked in a camp chair by a bed of smouldering coals and surrounded by sentinel eucalypts, this is a dish you have to try.
- 2 red capsicum
- Olive oil
- 2 lamb backstraps
- 100 grams Monjay’s Marinated Goats Feta
Heat the oven to 220 degrees Celsius.
Drizzle the capsicums with a little olive oil and salt, then place on a foil lined baking tray and roast for around 45 minutes. They’re ready when partially collapsed and the skin blackened and charred. Put them in a bowl and cover. Leave until cool enough to handle and then peel off the skin. Tear the flesh into strips and douse with a little more olive oil. Resist eating as snack.
As the capsicum was roasting, you had already retrieved the lamb from the fridge and allowed it to reach room temperature. Put a griddle pan over high heat. Season the lamb backstraps well with salt and coat with olive oil.
Lay the backstraps in the pan away from you to avoid the spitting oil. Press into the griddles and cook on one side for two to three minutes, depending on their thickness you how much you want to chew. Turn them over and repeat. Depending on the size of the backstraps and your griddle pan, it may be wise to cook the backstraps one at a time.
Rest, covered loosely with foil, for ten minutes to allow the juices to be reabsorbed.
Slice the lamb on a diagonal and lay artfully on two plates. Season with pepper. Strew with the roasted capsicum and dot with our soft, herby goats feta. Serve with a simple green salad and, if you like, boiled new potatoes dressed in oil and salt and pepper.
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