• Spice mix

  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 

  Hummus 

• 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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