recipes > Lamb back strap with sautéed potatoes
- 2 tablespoons pomegranate molasses
- 1½ tablespoons honey
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- Salt and white ground pepper a pinch of both
- ½ - ¾ cup vegetable oil
- 2 lamb back straps (weighing approximately 450 grams
- Sprig of rosemary - leaves removed from stalk and finely chopped
- Salt flakes
- Cracked black pepper
- 2 cloves garlic peeled and finely chopped
- 4 large potatoes sliced into medium thickness
This dressing can be made ahead of time stored in the
- Place all ingredients in a bowl except the oil and whisk
- Add the oil a little at a time
until the mixture has emulsified.
- To prepare the back strap cut each into two pieces.
- Place the meat into a flat dish drizzle with
a little oil coating both sides. Add the
chopped garlic, rosemary and rub gently into the meat. Sprinkle some salt flakes and cracked pepper.
- Pre heat a heavy based frying pan or griddle pan and cook
each side of the lamb for about 3 minutes, this timing will cook the meat to
medium rare. Cook a little longer for
- Place the meat on a plate covered loosely with foil in a
warm place and allow to rest for 5 minutes.
- To cook the potatoes place some oil into a frying pan and
cook over a low heat until golden brown and cooked through. Drain on paper towel and sprinkle with salt.
- Serve the lamb with a fresh pear and rocket salad dressed
with pomegranate vinaigrette.
Double Barrel Cabernet Sauvignon
This rich and flavor filled wine is perfectly paired with hearty meat dishes.See more about this wine
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