Lamp Back Strape with Oregano & Orange
Ingredients:
• 1kg lamb back strape, cleaned and denuded
• 100mL Lyndon Grove 100% Orange Juice
2 cloves garlic, crushed
80mL balsamic vinegar
250g Wood’s Tomato Relish
3 stalks of oregano
100mL olive oil
5 Roma tomatoes, sliced
120g Wood’s Red Capsicum Relish
6 balls of bocconcini cheese, sliced
¼ bunch spring onions, sliced for garnish
500g baby spinach, cleaned and washed
100g Wood’s Onion Marmalade
- Preparation Time
- 2 hours
- Cooking Time
- 15 mn
- Serves
- 5
Method:
To start, marinate the lamb for 1-2 hrs before it is required. In a suitable bowl place the place the garlic, half the balsamic vinegar and half the olive oil along with the chopped oregano. Combine well and add the lamb back strapes then marinate. While the lamb is marinating prepare the sauce. In a saucepan, heat the Lyndon Grove 100% Orange Juice, the Wood’s Tomato Relish and oregano stalks. Allow the liquid volume to reduce by half and then strain the sauce and return it to a clean sauce pan. Gently heat and add the remaining balsamic vinegar and a splash of oil. Continue heating till the desired consistency is achieved. Correct the flavour with some salt and pepper. To cook and serve the lamb, heat a little oil in a fry pan. Drain the lamb and carefully add to the hot pan and seal on all sides. The lamb should take 8-10 minutes to cook. Remember to only turn it twice during that time. Once cooked, remove the lamb and allow it to rest before serving. In the fry pan just used, wilt the spinach and add the Wood’s Red Capsicum Relish. Toss together, and place in the centre of your serving plate. With the sliced roma tomatoes place a piece of the bocconcini on top of each slice and heat under the grilled to slightly warm and melt the cheese. Arrange the tomato slices around the spinach. Slice the rested lamb and place in the middle of the plate. Drizzle some sauce around the perimeter of the plate and garnish with the sliced spring onions and a spoon full of the Wood’s Onion Marmalade.