Lamb with Native barbecue spice rub and pecan salsa
INGREDIENTS
1 tablespoon Native barbecue spice mix
1 tablespoon lemon juice
2 tablespoons oil
800g lamb back-strap
salt and pepper
600g baby chat potatoes
Pecan tomato salsa
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 garlic clove, crushed
2 teaspoons lemon rind
1 cup chopped roasted pecans
2 small tomatoes, seeded and chopped
1 medium red onion, chopped
½ cup chopped fresh flat-leaf parsley
METHOD
Combine spice mix, lemon juice and oil and brush over lamb evenly. Season with salt and pepper and set aside.
Place potatoes into a pan and cover with cold water. Bring to the boil and cook 8 minutes or until tender. Drain and cool slightly before slicing thickly.
Meanwhile, heat an oiled grill plate or chargrill over medium high heat. Cook lamb for 3 minutes each side or until cooked to your liking. Remove from heat and cover loosely with foil to rest in a warm place for 5 minutes.
Combine salsa ingredients in a bowl and mix well.
To serve, slice lamb fillets thickly across the grain. Place potatoes onto the plate and top with lamb slices and a spoonful of salsa.
Home