Spring Lamb with Orange, Fennel and Olives - Recipe by Bettina Jenkins

Ingredients

1 kg grass-fed lamb backstrap
60mL extra virgin olive oil
1 tsp dried oregano
2 tsp chopped rosemary
2 cloves garlic, crushed
Salt and freshly ground pepper

Orange, fennel and olive salad:

2 blood oranges, peeled and segmented
1 orange, peeled and segmented
2 fennel bulbs, trimmed and thinly sliced
1/2 cup dehydrated black olives
1 red onion, thinly sliced
2 Tbs extra virgin olive oil
Salt and ground white pepper to taste
Mint leaves for garnish

Method

Place lamb in a glass bowl and pour over combined oil, oregano, rosemary, garlic, salt and pepper to taste. Marinate, covered in the fridge for one hour.

Prepare the salad by combining orange segments, fennel, olives and onions in a bowl. Set aside.

Heat a barbeque or char-grill pan over a medium-high heat. Add lamb and cook for 3-4 minutes each side or until cooked to your liking. Remove from the heat and set aside on a board to rest for five minutes.

Drizzle salad with oil and season to taste with salt and pepper. Toss lightly,

Divide among serving plates, thickly slice lamb and place over the salad.

Serve with mint.

Credits: Winning Appliances

Photo Credits: Winning Appliances