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Spinach-stuffed lamb backstraps with roasted zucchini salad
Spinach-stuffed lamb backstraps with roasted zucchini salad
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Mediterranean-style flash-grilled spring lamb.
Ingredients:
  • 2 zucchini, trimmed, thickly sliced diagonally
  • 2 red capsicums, seeded, cut into quarters
  • 250g trussed cherry tomatoes
  • 1 red onion, cut into wedges
  • 36.40 gm olive oil
  • 5.00 gm smoked paprika
  • 1 tsp dried mint
  • 2 (about 500g) lamb backstraps (eye of loin)
  • 200g frozen chopped spinach, defrosted, drained
  • 50g soft feta
  • 1 garlic clove, crushed
Instructions:
  • Preheat the oven to 180°C. Combine zucchini, capsicum, tomatoes, and onion in a roasting pan. Drizzle with half of the oil, add paprika and mint, season with salt and pepper, and toss well. Roast for 30 minutes, stirring occasionally, until the tomatoes soften. Let cool slightly before serving.
  • Carefully slice a pocket into the side of each backstrap using a sharp knife. Squeeze the spinach to drain excess liquid and mix with feta and garlic in a small bowl. Stuff the feta mixture into the pockets. Secure the filling by tying kitchen string around each backstrap. Heat remaining oil in a large frying pan over high heat. Cook lamb for 4-5 minutes per side for a medium doneness, or as preferred. Rest covered with foil for 5 minutes before serving.
  • Place the zucchini mixture on serving plates, then top with thickly sliced lamb and drizzle with pan juices before serving right away.

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