recipes

Lamb back strap with sautéed potatoes


Ingredients

Pomegranate vinaigrette

  • 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

Lamb

  • 2 lamb back straps (weighing approximately 450 grams each)
  • Oil
  • 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

Method

Pomegranate vinaigrette

This dressing can be made ahead of time stored in the refrigerator

  1. Place all ingredients in a bowl except the oil and whisk together.
  2. Add the oil a little at a time until the mixture has emulsified.

Lamb

  1. To prepare the back strap cut each into two pieces.
  2. 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.  
  3. 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 medium. 
  4. Place the meat on a plate covered loosely with foil in a warm place and allow to rest for 5 minutes. 
  5. 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. 
  6. Serve the lamb with a fresh pear and rocket salad dressed with pomegranate vinaigrette.

Double Barrel Cabernet Sauvignon

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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