Lamb backstraps with pea mash and quick mint sauce
3
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Thanks to this twist on a family favourite, you’re only 15 minutes from classic Aussie lamb.
Ingredients
Fresh mint
⅓ cup(s), coarsely chopped
Caster sugar
3 tsp
Apple cider vinegar
80 ml, (1/3 cup)
Lamb backstrap, raw
320 g, (Buy 2x200g), fat trimmed
Olive oil
1 tbs
Frozen green peas
2 cup(s), (240g)
Lemon juice
1 tbs
Instructions
1
Place the mint and sugar in a small heatproof bowl. Add 2 tablespoons boiling water, stirring to dissolve the sugar. Add the vinegar and stir to combine. Set aside to cool.
2
Heat a chargrill or barbecue over medium-high heat. Brush the lamb with 1 teaspoon of the oil. Cook for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover the lamb with foil and set aside for 5 minutes to rest.
3
Meanwhile, boil, steam or microwave the peas until tender. Drain. Using a food processor, process the peas, lemon juice and remaining oil until smooth. Cover to keep warm.
4
Slice the lamb thickly. Serve with the pea mash and the mint sauce.
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