Marinate beautifully tender lamb backstrap in herbs and garlic for a quick and delicious salad the whole crew will enjoy. Serve with creamy tzatziki.
Serves 4
Marinade
2 garlic cloves, finely chopped
1 tsp sea salt
1 tsp freshly ground black pepper
2 tbsp oregano, chopped
1 tbsp thyme, chopped
3 tbsp flat-leaf parsley, chopped
1 tbsp cumin
½ tsp chilli flakes
¼ cup olive oil
Salad
2 x 450g lamb backstraps
2 Lebanese cucumbers, diced
2 vine-ripened tomatoes, diced
1 small red onion, finely diced
2 celery sticks, sliced
½ cup parsley leaves, chopped
½ cup mint leaves, chopped
2 tbsp red-wine vinegar
3 tbsp olive oil
1 cup tzatziki, store-bought
To make marinade, place garlic, salt, pepper, oregano, thyme, parsley, cumin, and chilli flakes in a mortar and pestle and pound to a paste. Slowly add olive oil and pound until combined.
Place lamb in a bowl with marinade and mix to coat. Refrigerate for 1 hour. Preheat barbecue or chargrill over high heat. Cook lamb for 6-8 minutes on each side,
then let rest for 10 minutes.
Place cucumber, tomatoes, onion, celery, parsley, and mint in a bowl. Drizzle with vinegar and olive oil. Season with sea salt and freshly ground black pepper; toss to combine. Divide salad among four plates, top with sliced lamb, and serve with tzatziki.
