Grilled Lamb Backstrap with Summer Salad & Goat's Curd

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Sliced grilled lamb backstrap with goat's curd and a zucchini, mint and parsley salad on a blue plate

Recipe by Louis Tikaram

Ingredients

  • 400 g lamb backstrap

  • 3 garlic cloves, crushed

  • 1 tbsp dried thyme

  • 1 tbsp dried oregano

  • 1 tsp sea salt

  • ⅓ cup olive oil

  • 2 zucchinis, thinly sliced

  • 300 g frozen peas, thawed

  • ½ cup torn flat-leaf parsley

  • ½ cup torn mint

  • 100 g cocktail onions, halved

  • Juice of 1 lemon

  • ¼ cup goat's curd in olive oil, to serve

Method

Combine garlic, dried herbs and half the oil in a large bowl and season to taste, then add lamb and rub mixture all over.

Cook for 3-4 minutes each side for medium, or until cooked to your liking. Transfer to a plate and set aside to rest.

Combine zucchini, peas, fresh herbs and onions in a bowl, drizzle with remaining olive oil and lemon juice, season to taste and toss to combine. Spread a little goat's curd on serving plates, top with sliced lamb, season and serve with zucchini salad.