How to cook lamb back-strap (loin of lamb) with Juniper crust
Lamb loin is such a lovely lean and flavorsome cut of meat that’s super simple and quick to cook. In this recipe, I’ve crusted my loin with salt, pepper, and juniper berries for some well-needed spice kick.
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3 tbsp juniper berry
3 tbsp peppercorns
½ cup sea salt
400g lamb fillet/backstrap (cleaned)
⅓ cup Mint, leaf
⅓ cup Pasley, leaf
Segments of one manderine or orange
1 Zucchini, chopped roughly
4 Radish, sliced into rings
1 tbsp Honey
1 bunch Mint leaves, chopped
2 tbsp Apple cider vinegar
2 tbsp Olive oil
Make your juniper spice mix by grinding juniper, peppercorns and sea salt in a blender or mortar and pestle until combined and yet still coarse.
Roll your lamb backstrap in your spice mix. On a hot griddle grill your spice crusted lamb with a little olive, cook for 3-4 minutes on both sides or until medium rare.
Once cooked to your liking remove your lamb from the grill and place on a clean plate, rest for 3-4 minutes then slice.
While your lamb is resting make mint sauce by mixing chopped mint, honey, vinegar and olive oil in a bowl.
Make your salad by mixing your seasonal fresh veggies, mint and parsley in a bowl, season with salt and pepper.
Serve your lamb and salad with a generous serve of hummus and enjoy.
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