Herb and Garlic Lamb with Green Olive Salad
Succulent lamb backstraps marinated in aromatic herbs and garlic, served with a fresh green olive and cucumber salad topped with creamy goat cheese. This Mediterranean-inspired dish combines the richness of lamb with bright, fresh flavors.
Ingredients
- •2 sprigs rosemary
- •10 sprigs thyme
- •6 sprigs oregano
- •¼ cup extra virgin olive oil
- •2 cloves garlic
- •4 pieces lamb backstraps
- •to taste sea salt and black pepper
- •1½ cups green olives
- •1 whole Lebanese cucumber
- •¼ cup mint leaves
- •1 tablespoon white balsamic vinegar
- •100 g fresh goat cheese
- •to serve
Cooking Instructions
- 1.
Tie the rosemary, thyme and oregano together with kitchen string. Heat the oil in a large non-stick frying pan over medium heat. Add the herbs and garlic and cook, stirring occasionally, for 4-5 minutes or until fragrant. Remove from the heat and set aside. Place the lamb on a tray, sprinkle with salt and pepper and brush with some of the herb oil, using the herb bunch as a brush. Preheat a char-grill pan or barbecue over high heat. Cook the lamb for 2-3 minutes each side for medium rare, or until cooked to your liking. Place the olive, cucumber, mint, vinegar and 1 tablespoon of the herb oil in a bowl and toss to combine. Slice the lamb and serve with the green olive salad and goat cheese.
20 min
