• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit browser-update.org to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Account login
Advanced search

Lamb Backstrap with Charred Spring Asparagus Salad

Jump to recipe
Serves 6 people
4 Average Rating

Nothing says Aussie summer like a BBQ in the sun and this one’s all about the classics. Created by Chef and Television Personality Khanh Ong, a grilled lamb backstrap, baby potatoes, lemon mint dressing, and perfectly jammy eggs steal the show.

 

Print Recipe
Published

Ingredients

Lamb
  • 1 lamb backstrap (400–500g)
  • Juice and zest of ½ lemon
  • 1½ tbsp olive oil
  • 1 clove garlic, crushed
  • Fresh rosemary and thyme, finely chopped
  • Salt
Dressing
  • 1 clove garlic
  • Zest of 1 lemon
  • 1 anchovy + ½ tsp anchovy oil
  • A handful of mint leaves
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 1 tsp dijon mustard
  • ½ tsp sugar
  • Pinch of salt
Salad
  •  6–8 baby potatoes, halved
  • 1 bunch asparagus
  • 4 large eggs
  • A handful of watercress
  • A few radishes, thinly sliced
  • Extra mint to finish

 

Method

Cook Mode
Prevents screen sleep mode
  1. Marinate the lamb - Mix lemon, olive oil, garlic, rosemary, thyme and salt. Add lamb and coat well. Marinate for at least 30 mins.
  2. Make the dressing - Pound garlic, lemon zest, anchovy, mint and salt. Stir through olive oil, lemon juice, dijon and sugar.
  3. Cook the sides - Boil potatoes until tender. Grill asparagus with olive oil and salt until charred.
  4. Grill the lamb - BBQ 3-4 mins each side for medium rare, brushing with leftover marinade. Rest, then slice.
  5. Boil the eggs - 7 mins for soft, jammy yolks. Cool and peel.
  6. Assemble - Layer watercress, potatoes (tossed in dressing), asparagus, lamb and those golden eggs. Finish with radish, mint and extra dressing.

Reviews

Overall Rating

Average Rating: 4

3 reviews

More great recipes