September 27, 2013

Zatar Marinated Lamb Backstrap

with Brocollini & Freekeh Salad

Chef Andrew Mcdonald, Axil Coffee Roasters
SERVES 6 – 8

3 lamb backstraps, cut in half
1 /4 bunch thyme, chopped
1 /4 bunch marjoram, chopped
1 tsp black sesame seeds
1 tsp white sesame seeds
1/2 tsp cumin powder
1/2 tsp fenugreek powder
1 pinch sumac
oil to coat
salt and pepper
Coat lamb backstraps in all herbs and spices.

Salsa Verde:
1 /2 hard boiled egg … 1/4 bunch mint
1/4 bunch parsley … 4 bunches basil
1/4 cup baby capers … 1 tsp dijon mustard
1 tsp red wine vinegar
50g croutons, made from sourdough
2 Ortiz anchovies … 50ml extra virgin olive oil
Blend all ingredients, except baby capers, in a food processer until smooth. Add baby capers after, to taste.

Warm Brocollini & Freekeh salad:
200g Mount Zero freekeh (a cereal made from roasted green wheat)
100g buck wheat … 3 bunches brocollini
400g broad beans, double peeled (or use edamame)
200g Meredith goats cheese fetta
1 tsp red chilli, finely chopped … 1 tsp garlic, sliced
150ml chardonnay … 50g butter
1/4 bunch parsley, picked … 1/4 bunch mint, picked (saving some for garnish)
2 handfuls baby spinach
Boil freehek and buckwheat together for 20 minutes then strain and set aside. Blanch beans and brocollini in boiling water for 1 minute then place in ice water. In a pan, sauté garlic and chilli over a low heat then add wine and butter. Add the grains, stir through, then set aside.

To serve
Sear backstrap in a pan over high heat, then rest. To make the salad: warm the grains, add in vegetables and herbs, add spinach and toss until hot.

Slice lamb and add the juices from the lamb into salad then season.

Crumble feta over the salad and garnish with herbs. Place sliced lamb on top followed by salsa verde. Drizzle with olive oil.


Source: Issue #4 The Cafe Scene: Rare Medium, The Chef’s Journal of Australian Beef, Lamb & Goat

Meat & Livestock Australia


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