Lamb Backstrap is the most juicy, tender, mouth watering piece of lamb. Due to Farmer Direct’s processing plant being in Queensland, we decided to use a stuffing which includes what is well known as; “The Queensland Nut”. Known throughout the world these days as the Macadamia.
Two of Farmer Direct’s Free Range Lamb Backstraps.
One medium, finely diced Red Onion
2 Rashers of short cut Bacon that are also finely chopped
(Farmer Dave prefers to use smoked, minced lamb instead of bacon)
Half a cup of finely chopped Macadamias
Honey
Fresh Coriander
Flat Leafed Parsley
Fresh Rosemary
Toothpicks
Mixed Lettuce/Salad Leaves
Balsamic Vinegar
Half a Cup White Wine
Cherry Tomatoes
(There are no specific amounts given for condiments and herbs because I believe you should adjust these amounts to suit your own personal taste. Suggested amounts are in the commentary on how to prepare the recipe. - Viking Chef Keith)
Fry the Onion and Bacon until the Onion has become soft (Tip: If you start the bacon or smoked minced lamb off in the frypan first, you won't need to add any oil). Once cooked, turn off the heat and add the Macadamias, chopped Parsley, Coriander and 2 TBS of Honey.
About quarter of a cup each of parsley and coriander is enough. We used a 24cm Viking Cookware Frypan for this recipe, which required no oil for cooking the stuffing. Should you require oil in your pan, we recommend Rice Bran Oil. It can cook at a much higher temperature than the better-known Olive Oil without burning. It has cholesterol free properties and a smoke point of 250 degrees celcius, compared with Olive Oil’s smoke point of approximately 190 degrees celcius. Use a sharp knife to cut each backstrap into half then cut a pocket into each section of backstrap. Fill the pocket with the Honeyed Macadamia stuffing mix and seal up the pocket with a few toothpicks. Push the toothpick through the side of the Backstrap near the open top end and then thread it back through to the other side…kind of like sewing it shut but with a little piece of wood. Be careful not to split open the ends of the backstrap, otherwise you will need to pin these together to stop the stuffing from spilling out. Make the pocket as big as you can without piercing a hole in the side of the backstrap so you can use the maximum amount of stuffing.
Sear the Backstrap pieces in a hot frypan on both sides. This should only take about 30 seconds on each side.
For the Marinade.
Mix 2 TBS Honey, White Wine and Rosemary together, add a little Black Pepper.
2 TBS of Rosemary is generally enough, you don’t want to overpower the other flavours in the meal. Use a wine that is not too sweet. A Sauvignon Blanc does well, as does a Verdelho, which is our choice. A little in the stuffing, the rest to enjoy during dinner!
Place in an ovenproof dish and pour over the marinade. Cook in a preheated oven at 200 degrees for 9 minutes. We used the frypan as our baking dish. For those of us who don't like washing up, it’s great to have oven safe cookware! Nine minutes will ensure your lamb is medium rare, which is how Farmer Dave and I prefer our lamb so we get the best possible flavour from it.
Serve on a bed of mixed Lettuce leaves drizzled with Balsamic Vinegar and decorated with Cherry Tomatoes.
Notes:
Check the "Where to Buy" tab on our home page to locate the nearest place to pick up your� Farmer Dave's Fabulous Free Range Backstraps.
Contacts: For more information about Viking Cookware; you can contact Keith, the Viking Chef at:
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