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Lamb with sundried tomato & onion jam
Lamb with sundried tomato & onion jam
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Prep Time:
75 minutes
Cook Time:
75 minutes
Total Time:
150 minutes
Impress guests or elevate a simple meal with this stunning and easy lamb backstrap recipe.
Ingredients:
  • 4 lamb backstraps, well trimmed
  • 40.00 ml chopped fresh rosemary
  • 80g unsalted butter
  • 2 large red onions, peeled, thinly sliced
  • 80ml honey
  • 200ml Reserve Cabernet Sauvignon
  • 50ml balsamic vinegar
  • 44.40 gm sundried tomato paste
  • 20 vine-ripened cherry tomatoes, on the vine
  • 100ml beef stock (see Notes)
  • Mashed potato, to serve
Instructions:
  • Massage the lamb with rich olive oil, sprinkle with salt, pepper, and fragrant rosemary, ensuring the flavors permeate. Rest the lamb in the refrigerator for 1 hour to let the marinade work its magic.
  • In a heavy-based saucepan, gently melt the butter over low heat. Add onions and cook for 10 minutes, stirring occasionally. Mix in honey and half of the wine, then simmer for 45 minutes.
  • Add the luscious balsamic vinegar and half of the tomato paste to the mixture; let it simmer for a delightful 2-3 minutes. Remove from heat and set aside for later.
  • Preheat the oven to 190°C. Heat a hot, ovenproof frypan and quickly sear the lamb on all sides.
  • Place the frypan in the oven and bake for 5-6 minutes for medium doneness (timing varies based on lamb thickness) or until it reaches your preferred level of doneness. Introduce the cherry tomatoes into the pan during the final 5 minutes of cooking, allowing them to lightly wilt.
  • Carefully remove the hot frypan from the oven, transferring the lamb and tomatoes to a plate to keep warm. Return the pan to high heat on the stove.
  • Combine the remaining wine, tomato paste, and stock in the pot. Cook for 2-3 minutes, stirring occasionally, until the sauce has reduced.
  • To plate, spoon a generous portion of mashed potatoes onto each plate. Top with thick slices of lamb, cherry tomatoes, and a generous helping of the jam. Finish by drizzling with the sauce.

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