Experience a serious burst of flavour with this lamb and salsa creation from Zoe Bingley-Pullin.
You can find the recipe below:
Lemon lamb backstrap with finger lime salsa
Serves: 4-6
Ingredients:
Lamb:
500g lamb backstrap
4 tbsp lemon thyme
4 tbsp dried marjoram
1 tbsp lemon zest
1 lemon juiced
2-4 tsp of sea salt
2-4 tsp of pepper
2 tbsp EVO oil
Salsa:
4 tbsp Australian finger limes, cut lengthways & spoon lime pearls into a bowl
½ small Spanish onion, finely chopped
1/4 cup flat leaf parsley, washed and finely chopped
4 tbsp olive oil
2 tsp sea salt
4-6 cups of kale or spinach for wilting and serving. Season with salt and pepper.
Method:
1. In a small bowl, mix together all the marinade ingredients. Add lamb and marinate for 45-60 min.
2. In another bowl, mix all of the salsa ingredients and leave to marinate.
3. Heat a skillet and cook the lamb for 4-6 minutes each side.
4. Serve the lamb on a bed of wilted kale or spinach with the salsa on the side.
You can also find more delicious and healthy recipes on our website:
www.houseofwellness.com.au/eat
From The House of Wellness Season 8, Episode 20.
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