STUFFED LAMB BACKSTRAP DINNER FOR TWO

Two lamb backstraps are incredibly generous for two, but once you taste it you will thank me for not sharing (and leftovers)! Nothing but loving looks while enjoying this one - it's a super sexy combination of flavours. Serve this fragrant fruity dish with a nice drop of red, any medium-bodied red will do. You're welcome ♡

DATE & APRICOT STUFFED LAMB BACKSTRAP
w TOMATO, ALMOND SALAD
DINNER FOR TWO

PROVISIONS

• 2 lamb backstrap (500g approx.)
• Splash extra virgin olive oil
• 1 onion, chopped
• 1 clove garlic, chopped
• 8 dates, pitted & chopped
• 10 dried apricots, chopped
• Good pinch murray river salt flakes
• Good pinch pul biber*
• Splash verjus
• 1 tbsp pomegranate molasses
• 1/2 whole nutmeg, grated
• 3 tbsp butter

SALAD

• 2 tomatoes, roughly chopped
• Few sprigs flat leaf parsley
• Few sprigs mint
• Splash extra virgin olive oil
• Pinch murray river salt flakes
• Freshly cracked pepper
• Handful feta, roughly broken up
• Handful toasted almonds, roughly chopped

METHOD

1. Add olive oil and onions into a small saucepan and place over a low to medium heat. Slowly cook onions until soft. Add garlic, dates, apricots and stir to combine. Add salt & pul biber, deglaze with a splash of verjus then add pomegranate molasses and grated nutmeg, cook over a low heat until liquid is evaporated. Set aside to cool.
2. Meanwhile, slice into the lamb (but not all the way through) to form a pocket. Stuff the backstraps and tie with butcher string. Heat a frypan over a medium heat. Cover lamb with a splash of oil and season with salt and pul biber. Cook lamb for 4 minutes each side, add butter to pan, cook on all sides for 30 seconds to 1 minute resting lamb up against the frypan to brown all sides. Rest for 5 minutes.
3. Meanwhile, combine all salad ingredients in a bowl, toss and top with toasted almonds.
4. To serve, remove butcher's string and carve lamb into thick pieces. 

*Pul biber is a made from dried aleppo peppers, which is part of the capsicum family. You can find it in most Mediterranean supermarkets. Substitute with chilli flakes.