• sandrabrandalise


COOKBOOK: Coles - March 2017

What a super healthy dish!! Im in love with lamb backstrap! It's now become my favourite meat.

Did you know…. lamb contains more zinc and iron than other red meats. This cut is very lean and is extremely tender. It’s also better to grill and fry rather than bake.

This salad was a dish could have been a main dish served on its own.



Serves 6

500g pumpkin, seeded and cubed

1 large eggplant, cubed

olive oil spray

Salt & pepper

600g lamb backstrap

handful of rosemary, chopped

1 tablespoon olive oil

Salt & pepper

500g lettuce or spinach leaves200g feta cheese, chopped or crumbed

50g pine nuts, toasted

150g natural yoghurt

1 tablespoon chopped mint

1 tablespoon balsamic vinegar

Pre heat the oven 180C

Spray an oven tray, add the cubed eggplant. Add generous amount of salt. The salt will extract the bitter juices from the eggplant. Let it stand for 10-15mins. You will see that a juice has formed on the eggplant. Take a kitchen napkin and carefully place on the eggplant, push down gently to adsorb these bitter juices.

Spray with olive oil and bake in oven for 15mins.

Spray an oven tray. Place the pumpkin and spray with olive oil, season with salt & pepper. Bake for 15-17mins or until cooked through. Remove from oven and set aside.

In the meantime, marinate the lamb backstrap, add rosemary & olive oil, salt & pepper. Refrigerate for 15-20mins.

Roast the pine nuts for approx one min in the microwave. Note that they will start to change colour in the centre. Remove and stir well to reveal the roasted colour. Set aside.

In a large bowl add the eggplant & pumpkin. feta and roasted pine nuts. Combine well and set aside.

On a serving plate, scatter the lettuce &/or spinach leaves

In a non stick frying pan on medium heat, place the lamb portions and cook on one side for 4 mins, turn them and fry for a further 3 mins, turn and fry on the sides for 1min on each. Remove and let it stand for 5mins.

Slice the lamb with either a very sharp knife or an electric knife.

Mix the yoghurt and mint well in a bowl.

Add the pumpkin mixture over the prepared lettuce, top with yogurt and mint mix.

Add the lamb over the pumpkin mixture. Mix the balsamic vinegar with any meat juices left on the plate. Splash the lamb with this mixture. Its now ready to serve.

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