Want to learn how to cook lamb backstrap salad? Then you’re on the right place! Pete Evans is happy to share with you his secret Lamb Backstrap Salad recipe using Cleaver’s Organic meat products.
How to Cook Lamb Backstrap Salad
I love cooking salads, especially when the weather warms up a little bit. And there’s no reason that you can’t have a salad even for lunch or for dinner as a family favourite especially when you’re using some of this Cleaver’s beautiful organic lamb. Think about it. Organic lamb, it just makes you want to eat it.
We’ve got some backstrap here. And the thing that I love to do with backstrap, because it is so lean—basically, there’s hardly any fat on this whatsoever—is really spice it up. Because fat adds flavour, we want to basically infuse this with as much flavour as possible.
And I’ve got a little Moroccan or Middle Eastern spice blend that is so easy and so delicious when it comes to lamb.
We all know that mint and lamb is a marriage made in heaven, so we use some dried mint.
What I always encourage any home cook to do is stock up their spice cabinet with dried herbs and also different spices. If you start buying one different spice each week when you go shopping, at the end of the year, you’ll have 52 different spices or dried herbs to play with. And then, you can cook basically anything in the world from all different cultures and cuisines.
Dried oregano, we’ve added to the dried mint. We also have some paprika and some ground cumin. If you don’t have all of these ingredients, then just use the cumin or use some fresh mint. Cumin on lamb, again, is one of those flavour combinations that work so well.
So, once we’ve got the spice mixed, I’m going to pop that onto the plate. There we go! And then, just very simply, pat that spice mix over the lamb like that. Look at that. That is just a flavour bomb already. Yum!
Add You Fat of Choice
So, basically, now we’re ready to cook it. I’m going to add a little bit of salt once it’s in the pan. And we’re going to add our fat of choice.
This is some beef tallow from Cleaver’s as well. It’s organic. It’s just rendered down beautiful beef fat. Sensational when it comes to cooking. There we go!
We’ll heat that up for a second.
Shake any excess spice mix off, lamb into the fat. Beautiful! Season it with some salt and just a little bit of pepper too. You can use black pepper or white pepper.
Do Not Overcook Your Lamb
Now, with lamb fillet like this or lamb backstrap, we want it to be pink. Lamb, when it’s cooked medium rare to medium, is sensational. I mean, this lamb backstrap itself, you could actually do a little carpaccio with it as well. A lot of chefs these days are using this part of the lamb to actually do raw preparations. But I know it’s not everyone’s cup of tea, so feel free to cook it.
Obviously, if you overcook this lamb, so it’s well-done, it’s going to lose all its flavour and it’s going to lose its moisture and tenderness as well, so try to keep it medium rare.
We’re going to flip that now. Look at that… beautiful!
Once it’s rested, I’m going to slice it and serve it with a beautiful salad made from roasted pumpkin, roasted onions, fresh herbs. We’ve got some mint here as well. Mint and roasted pumpkin and onion… sensational!
Prepping the Pomegranate
And we’ve got some pomegranate. I might just start loosening up the seeds that are in here. Use the back of your knife or the side of your knife like this. And all I’m doing is just gently tapping the pomegranate. And what that’s doing is just loosening the seeds that are inside it. You don’t have to use a knife. You can use a wooden spoon as well, if you like, or a large spoon.
Let’s slice that open. Isn’t that beautiful?
Mint, roasted pumpkin, roasted onion, so simple! It takes probably 20 minutes in the oven to get your pumpkin lovely and soft and caramelised; same with the onion. You can do it in the pan that you cooked the lamb with as well if you like. Just chop the pumpkin nice and small. Or you could use sweet potato, zucchini. Carrots are sensational when they’re roasted and served with lamb.
Lamb Backstrap Alternatives
If you can’t find a lamb backstrap, then use lamb chops, lamb cutlets, even lamb mince and make beautiful, little meat balls. That spice mix that we just made—the cumin, the dried mint, the dried oregano, the paprika—grab some lamb mince, pop that into there with your salt and pepper, maybe some chopped garlic, and make them as beautiful, little lamb meatballs.
That lamb I think is about rare at the moment, so we’re going to rest that and hopefully, by the time we slice it, it’ll be beautiful and pink.
So, while the lamb is resting, we’ll just finish off this salad. I’ve put some pomegranate, pomegranate seeds, in there; a little dusting of sumac, which is a beautiful spice. And that, for a salad, that is sensational!
Okay! So, the lamb has rested for about half the amount of time that we cooked it. We cooked it for about five or six minutes. It’s been resting three minutes. Now, we’ll just slice it nice and thin.
What I love about this is we’ve got that beautiful spice crust on the outside full of flavour.
We’ve already cut it into bite-sized pieces, so it’s easy to eat. Look how pink that is. That is beautiful!
And to finish it off, pomegranate molasses is a wonderful ingredient, especially the reduction of pomegranate juice. We’ll sprinkle that on. It works well with the salad, well with the lamb. It’s tart, it’s sweet. It’s absolutely delicious.
Add a Little Bit of Dressing
And if you like, we’ve got a little bit of a Tahini dressing here as well which is ground up sesame seeds (called Tahini), apple cider vinegar, a little bit of water or lemon juice, and that’s it—and a little bit of sumac. That is sensational to dip your lamb in. Beautiful!
How easy is that? That’s a 10-minute salad. Beautiful!
If you have questions about Cleaver’s Organic Lamb product, feel free to contact us here.
How to Cook Lamb Backstrap Salad
by Pete Evans