It’s time to impress friends and family with delicious dishes from the barbecue. Thickly sliced and served with a warm caper sauce, this is the perfect way to treat a great cut of lamb.
3 lamb backstraps or tenderloins
2 tbsp olive oil
2 tbsp salted capers
1 large lemon, shredded rind and juice (you will need 1/3 cup)
1/3 cup flat-leaf parsley, roughly chopped
1 bunch English spinach, leaves removed
1 Heat a chargrill pan over a high heat. Season backstraps on both sides with salt and pepper. When pan is hot add backstraps and cook for 4-5 minutes on each side for medium rare or until cooked to your liking. Transfer to a plate and cover to keep warm.
2 Heat oil in a non-stick frying pan over medium heat. When hot add capers and cook for 3 minutes or until golden. Add lemon rind and lemon juice. Stir until combined. Bring mixture to the boil. Remove from heat and stir through parsley.
3 Place spinach leaves onto a large serving platter. Thickly slice warm lamb and place onto spinach. Spoon over warm caper sauce and serve.