Lamb backstraps with pea mash and quick mint sauce
⅓ cup(s), coarsely chopped
apple cider vinegar
80 ml, (1/3 cup)
lean lamb backstrap
320 g, (Buy 2x200g), fat trimmed
frozen green peas
2 cup(s), (240g)
- 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.
- 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.
- 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.
- Slice the lamb thickly. Serve with the pea mash and the mint sauce.