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Warm Salad of Sumac Marinated Lamb Backstrap with Chats & Green Beans
Prep Time
15 mins
Cook Time
15 mins
Marinating Time
2 hrs
Total Time
2 hrs 30 mins
 
Category: Lamb, Main, Main Course
Keyword: Filet d'agneau, Lamb, Lamb Bacstrap, Lamb eye of loin, Muscat, Sumac
Quantity: 4
Author: sbaskitchen
Ingredients
  • 2 lamb backstraps/eye of loin each approx 20cm/8 inches long
  • 2 tbsp 40ml olive oil
  • 2 tsp sumac
  • 1 clove of garlic
  • 100 ml muscat
  • 12 chat potatoes washed and quartered
  • 250 g green beans
  • 10 cherry tomatoes halved
  • 10 kalamata olives pitted and halved
  • 2 tsp baby capers rinsed
  • 2 tbsp Greek yoghurt
  • 1 lemon
  • Salt and freshly ground black pepper to taste
Instructions

  1. Combine the sumac, garlic and olive oil in a dish, add the lamb and toss to coat. Cover and place in the refrigerator for two hours.

  2. Place the yoghurt together with 2 tsp lemon juice into a small dish and mix to combine. Season with salt and pepper and set aside.

  3. Steam the chat potatoes for 15 minutes, adding the beans for the final 7 minutes, seasoning with a little salt to taste.

  4. Heat a non-stick frying pan over medium high heat, add the lamb and cook for 8-10 minutes, turning half way through the cooking, until cooked to your liking. Remove the lamb from the pan and set aside to rest.

  5. Deglaze the pan with the muscat and keep warm.

  6. Cut the lamb into 1-2 cm slices

  7. Arrange the potatoes, beans and cherry tomatoes on individual serving plates, top with the lamb and drizzle over the muscat sauce. Scatter over the olives and capers and serve with a flourish of the yoghurt sauce.

Notes
  • Inspired by a recipe from Cuisine Actuelle No 268, April 2013, p.47