This is a firm favourite in our home, and perfect for this time of year. In fact if you head to one of our local farmers’ markets, I am sure that you’ll be able to pick up most of the fresh ingredients, including the lamb, directly from the people who grow them. You know me, I love to support local, to have a chat to the people who grow the food that we eat, and then to bring the produce home, cook it and eat it.
I discovered this recipe in one of my French cooking magazines, Cuisine Actuelle, some time ago, and then promptly forgot about it. Flicking through my lamb scrap book recently, I was delighted to rediscover the recipe.
Here, beautiful lean lamb backstrap (from Forge Creek Lamb) is coated in a simple blend of olive oil, sumac and crushed garlic (fresh from our garden) and then set aside to marinate for a couple of hours before being cooked in a hot pan. Once rested, the lamb is sliced to reveal the succulent, rose coloured centre, ready to become the star of the show in this delicious salad.
As usual, I just can’t help myself, and have adjusted the recipe to suit our tastes, including the addition of olives and capers. I also swap the cherry tomatoes out for slow roasted Roma tomatoes if I feel like it.